ARTICHOKE LEMON PESTO

 

This will be a quick post about my latest food addiction.
A pesto the most intensive in taste and creamiest I ever tasted. Most notably it does a wonderful job as a bread spread. Actually it does a wonderful job in any dish regardless of its role.( Use it as a dip, a pasta sauce or pizza topping)

Artichoke Lemon Pesto

Ingredients
1 cup cooked Artichoke hearts ( cut into halves)
3 cloves Garlic ( preheated in a pan)
3 Tbsp Lemon Juice
1/2 cup Olive Oil ( cold pressed)
1/2 cup Sunflower Seeds
1 large bunch fresh Parsley
Salt & Pepper

Directions
Heat the garlic cloves in a pan and set them aside to cool down a little. Mix with the other ingredients in  a food processor. Add more olive oil until it has the perfect consistency. Fill the pesto into a glas jar in the fridge, make sure to cover the top with olive oil.
Enjoy!

Try it and I am sure you will love it!
Pictured above: spread on a sprouted rye bread, topped with beautiful sweet wild tomatoes (who come in four or five different colours – a piece of art)

What is your favourite way to eat pesto? Tell me here & there