Artichoke Pesto Spread

Artichoke Pesto Spread

 

Artichoke Pesto Spread
(preheat oven to 425 degrees and LIGHTLY oil a large baking sheet with olive oil)

1 jar (14 ounces) artichoke hearts (drained)
1 cup packed fresh parsley
3/4 cups walnuts
3-4 fresh garlic cloves
2 tablespoons fresh lemon juice
3/4 teaspoon sea salt
3/4 teaspoon black pepper
1/4 cup olive oil
1/4 cup water

* 1 French baguette (diagonally cut into 1/2 inch slices)

Combine all of the ingredients into a blender or food processor and pulse until well combined, and to desired consistency. Arrange the baguette slices onto your oiled baking sheet in a single layer and bake for 5-8 minutes, or until tops are lightly browned. Remove the toasted baguettes from oven and serve with the artichoke pesto spread. Makes about 6 servings.