Walnut Artichoke Pesto Salad
Claire Bartholic
Inspired by Chloe Coscarelli's Artichoke Walnut Pesto Crostini
- 14 ounces canned or jarred marinated artichoke hearts undrained
- 1 cup packed cilantro
- 3/4 cup walnuts
- 3 cloves garlic
- 2 tablespoons lemon juice
- 3/4 teaspoon sea salt
- 3/4 teaspoon ground pepper
Throw everything into the food processor and pulse until you have a chunky pesto.
Serve on top of mixed greens with whatever veggies you like. Or, use as a dip for bread or toasted pita.