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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.