This recipe is a crowd pleaser. If you are having a get together you can freeze most of it beforehand, and finish it up the day of in no time at all. It can also be easily doubled
Before the freezer:
1 (8-ounce) pack frozen artichoke hearts, thawed or 1 can artichokes packed in brine, rinsed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
After the freezer:
In a food processor combine the artichokes, parsley, walnuts,lemon zest, and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/4 cup extra virgin olive oil. Spoon the pesto into a container and either freeze for later use or refrigerate.
When ready to serve, thaw the pesto. Mix in the Parmesan. Serve with toasted bread rounds or crackers.