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

Artichoke Pesto

Ingredients:

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:

• 2/3 cup grated Parmesan

   

Directions:

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.