Ingredients
Scale
- 2 cans artichoke hearts in water (drained and woody outer leaves removed)
- 1 1/2 cups basil leaves
- 3 cloves garlic (peeled and chopped roughly)
- 1/3 cup pine nuts (toasted)
- 1/2 cup olive oil
- 1/4 cup Pecorino Romano cheese (grated (or a mix of Parmesan and Romano))
- Juice of 1/2 lemon
- 1 tsp lemon rind
- Sea salt and freshly ground pepper to taste
Instructions
- Place all ingredients in a food processor and blend until smooth.