4-6 roasted and marinated artichoke hearts, drained
100galmonds, toasted
2 tablespoons chopped basil
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
30gParmesan cheese, freshly and finely grated
Sea salt and freshly ground black pepper
Instructions
#This has a lovely creamy texture and subtle flavour for adding to pasta.#
Put the artichokes, almonds, basil and garlic in a food processor. Blend until you have a coarse mixture. Add the oil in a thin stream with the motor running to form a smooth paste.
Transfer the puree to a bowl and stir in the Parmesan cheese. Season to taste.
MAKES APPROXIMATELY 150 ML