Artichoke And Pine Nut Pesto - cooking recipe

Ingredients
    1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
    1/8 cup raw pine nuts
    1/4 cup extra virgin olive oil
    1 small garlic clove, peeled and minced
    1/3 cup parmesan cheese, finely grated
    coarse salt, a pinch (just a little since the parmesan is salty, you can always add more salt when finished)
    fresh ground black pepper, a few grinds
    1 -2 teaspoon fresh tarragon leaves, thinly sliced (use as much as you would like, to taste...I like 1 t.)
Preparation
    Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
    Enjoy!

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