This pesto only takes 5 minutes to make and is so versatile. I use it on crostini and as a sauce for 1/2 lb. pasta or pizza or as a dip for pita bread. You can loosely interpret it as a kind of creamy artichoke aioli for roasted vegetables such as asparagus or potatoes. It is also delicious with leftover roast chicken. I used to make it with canned artichoke hearts, but I have recently begun using canned artichoke bottoms because the texture is more smooth and creamy.
Lemon Artichoke Pesto
2 (14 oz.) cans artichoke bottoms, drained and chopped
5 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
1 Tbsp. minced red onion
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 Tbsp. freshly chopped Italian flat leaf parsley
In a food processor combine artichoke bottoms, oil, garlic, onion, lemon juice and zest, salt and pepper. Pulse until smooth and creamy. You may need a bit more olive oil. Add parsley and pulse until smooth. Makes roughly 1-1/2 cups.