Artichoke Heart Pesto

We developed this recipe in order to have a pesto recipe that works in our house of cheese-haters.

In a mini food processor, combine to taste:

1 or 2 cloves of garlic

juice of 1/2 to 1 lemon

pinch of salt

generous grinding of black pepper

large handful raw walnuts

small jar of marinated artichoke hearts, drained

and blend until smooth.

This makes a thick sauce, to be sure to thin it with a ladle or two of the pasta cooking water.