Artichoke Pesto

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

Makes 3 cups.

Ingredients:

• 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

Directions:

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