This unusual pesto is a great way to make use of jarred artichokes. Toss it with cooked pasta, spread it onto ciabatta or use it to stuff chicken.
- 250g artichoke hearts from a jar, drained
- 4 tbsp. freshly chopped parsley
- 150g walnuts
- 8 garlic cloves
- 4 tbsp. lemon juice
- 1/2 tsp. chilli powder
- 200ml extra-virgin olive oil
- Salt and pepper
- 75g freshly grated parmesan
Place walnuts, parsley, garlic, lemon juice, chilli powder, salt and pepper into a food processor. Pulse until finely chopped. While the machine is still running, pour in the olive oil until fully combined.
Finely chop the artichoke hearts. Stir the artichokes into the olive oil mixture along with the parmesan and season to taste with salt and pepper. Cover and keep in the fridge.