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Artichoke Pesto

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This was taken from Suzanne Somers Eat, Cheat and Melt the Fat Away book, page 154.  I love pesto so much.

Makes 3 cups.

  • 2 - 14 oz cans artichoke bottoms, drained
  • 6 cloves garlic, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 4 scallions, chopped
  • 2 tspns freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • sea salt & ground pepper

  • Place all ingredients in a food process & pulse until smooth.  Season with salt & pepper.

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