Lemon Artichoke Pesto - cooking recipe

Ingredients

1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper, freshly ground

Preparation

Place all the ingredients in food processor and process until pureed.
Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.