1. In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.
2. Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.
3. Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.
4. Add additional olive oil until desired pesto consistency is reached more for a sauce consistency, less for a thicker end result.
5. Taste for seasoning.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 2-4
8 oz artichoke hearts fresh or frozen, but not marinated in oil
3-4 cloves fresh garlic, peeled and choppped
cup fresh Italian parsley leaves
cup fresh basil leaves
2 T. fresh thyme leaves
Juice of one lemon, or to taste
sea salt
freshly ground black pepper
cup toasted walnuts
cup Parmesan cheese
Olive oil as needed (about cup)
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