Artichoke Pesto

Cook Time: 20 minutes
Ingredients:
2 cans drained artichoke hearts
5 cloves garlic
1/2 cup pistachios
1/3 cup capers
1 green onions
A lemon
1 cup grated Parmigiano
Olive oil

I processed 5 cloves of garlic, 1/2 cup pistachios, 2 cans of drained artichoke hearts, 1/3 cup capers, 2 green onions, zest and juice of one lemon. After scraping down the sides and processing again, I added 1 cup grated Parmesan cheese. Then, with the motor running, I added enough extra virgin olive oil to make a pesto consistency. It made about 4 cups. I used pistachios because they were the only nut I had available!