Artichoke Lemon Pesto

There is no need to ponder about the ingredients on the store-bought container of pesto or atichoke dip, when you can make your own using extra virgin olive oil, fresh basil from the farmer's market, and a newly picked lemon from your neighbor's tree. Leave the BGH laden cheese, canola oil mayonaise, and canned and preserved artichokes at the store, and prioritize your health today!

Ingredients:

1 12 oz bag of frozen artichoke hearts

1 bunch of fresh basil, washed 

1 cup of raw pumpkin seeds (can substitute with walnuts, pine nuts or almonds)

juice of 1 small lemon

1 cup of extra virgin olive oil

salt

pepper

Directions:

1. Thaw frozen artichokes overnight

2. In a food processor, roughly chop pumpkin seeds

3. Add artichokes, basil (stems and leaves), lemon juice, olive oil, salt and pepper

4. Bring to a rough or a creamy consistency

5. Adjust salt and pepper

6. Store in an airtight container 

7. Enjoy as a spread or a dip