Artichoke Pesto

Recipes by Chef Richard Goss, Richard’s Kitchen, Franklin.

“A great summer snack with cocktails outdoors is a pesto made with artichoke hearts,” Goss said. This appetizer can be prepared a day in advance and stored in the refrigerator. Simply allow the pesto to come to room temperature 30 minutes before serving.

  • 1/2 cup extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1/2 cup pine nuts
  • 2 cups canned artichoke hearts, drained
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Combine ingredients in a food processor and process until smooth — stopping once to wipe down the sides of the bowl with a spatula. Serve with grilled or toasted bread rounds or your favorite savory crackers.