Part 4/5:
Juice and zest of 2 lemons
½ teaspoon of crushed red pepper flakes
1 cup of Parmigiano-Reggiano cheese
Olive oil (about ¾ cup)
Preparation
Prepare the food processor. Combine artichokes, walnuts, garlic, parsley, lemon juice, zest, and red pepper flakes in your food processor and blend.
Incorporate olive oil. Start with around ½ cup of olive oil, then blend. Once mixed, add more to reach your desired consistency.
Add cheese. Lastly, mix in the cheese to finish off the pesto. This dip is not only great as a spread but also enhances pasta dishes, making it a versatile choice.