Fustini's Oils and Vinegars
Artichoke Lemon Pesto

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Artichoke Lemon Pesto


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Artichoke Lemon Pesto

Submitted by Chef Laura Cavender


  • ½ cup fresh parsley, chopped
  • 6.5-ounce jar marinated artichoke hearts, drained
  • 1/2 cup parmesan cheese
  • 1/3 cup Fustini’s Garlic olive oil
  • juice and zest of 1 lemon
  • 4 garlic cloves, minced
  • pinch of salt and black pepper, to taste


Step 1. 

Pulse all ingredients in the food processor until roughly combined. Add more salt to taste.  Enjoy as a dip, a spread or on pizza.

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