Artichoke Pesto

  • photo (5)8 oz can of artichoke hearts – (or ideally use fancy marinated artichoke hearts. Then just substitute the olive oil in this recipe for the oil these are marinated in an voila! Instant extra flavor!)
  • 1 cup parsley (packed down)
  • 1 large lemon
  • 1/4 cup (heaping cup) walnuts
  • 4 garlic cloves, minced
  • 1/2 cup olive oil (or oil from marinated artichoke hearts)
  • pepper to taste
If using plain, canned artichoke hearts: drain them.  Add artichokes and parsley to food processor and chop.  Add lemon juice, garlic, and walnuts, blend.  Add oil and blend until smooth.  Add salt and pepper to taste.  You can always add more artichokes, too, if you like it to taste realllly artichokey.  I considered doing this, haha.  I always make my artichoke soup real heavy on the artichokes!
This tastes GREAT if you bake salmon with it!  (preheat oven to 350*F, put your salmon fillet in a baking dish and dump a ton of this stuff all over the top! Cover the baking dish with foil or a proper top – if you’re adult enough to own proper cooking ware, unlike me – and pop it in the oven for ~20-25min.  Check it at about 15min might need to be flipped or if you have a skinny piece you could be lucky enough to be eating already!)

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