Artichoke and Basil Sauce
Servings: 1 Cup
- 2/3 cup marinated artichoke hearts
- 1 cup fresh basil leaves
- 1 lemon juice only
- 2 garlic cloves minced
- 2 tablespoons almonds lightly toasted in a 325 degree oven
- 3 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- salt and pepper
- Combine artichoke hearts and the next five ingredients in a blender or food processor. Pulse to process until mixture is almost pureed but still a little chunky. While motor is running, add oil in a thin stream until emulsified. Season with salt and pepper to taste.