A Taste Of Spring –Basil And Artichoke Heart Pesto (Without Nuts!)

• 2 cups Fresh Basil Leaves
• 1/2 cups Extra Virgin Olive Oil
• 1/2 cups Grated Parmesan Cheese
• 1/2 cups Grated Romano Cheese
• 2 cloves Fresh Garlic (peeled)
• 6 whole Artichoke Hearts
• 1/4 teaspoons Fresh Ground Black Pepper
• 1 teaspoon Kosher Or Sea Salt

1. Put all ingredients in a blender and pulse until fully blended and mixed. You can add more oil if it seems too chunky, but don't feel the need to blend the living daylights out of it!
2. I use the artichoke hearts in water, not the oil-marinated ones, to cut down a bit on the fat content (same reason I eliminated the pine nuts), but feel free to use those and add toasted pine nuts if that blows your skirt up.
3. Once made, you can freeze for use later, toss with pasta, or use as the base for a bruschetta, or eat right out of the bowl.
4. Not that I'm saying I did that, but you COULD.

fresh basil, olive oil, parmesan cheese, romano cheese, garlic, hearts, ubc, kosher

Taken from tastykitchen.com/recipes/condiments/a-taste-of-spring-e28093basil-and-artichoke-heart-pesto-without-nuts/ (may not work)