Use on pasta, homemade pizza, spread on bread, a dip with chips or toasted bread...very strong artichoke flavor.
Makes enough for leftovers.
5 Tbs. (95 ml) each: artichoke hearts marinated in oil, olive oil, Parmigiano Reggiano cheeese*
3 Tbs. (45 ml) Parmesan cheese
1/3 cup (80 ml) fresh basil
4 Tbs. (60 ml) lemon juice
1 cup (240 ml) organic walnuts
3 garlic cloves
salt and pepper to taste (optional)
- Drain oil from artichokes.
- Grind all the ingredients in a food processor.
- Add more oil, artichoke juice, or water if it is too thick.
*Try different types of cheeses.
