- Peel and finely chop the garlic cloves. Drain the artichoke hearts, leave to drain and puree together with the chopped garlic in a tall container to a creamy consistency.
- Wash the thyme sprigs, pat dry and pluck off the leaves. Grate the parmesan. Mix both together with the ground almonds and Fold the olive oil into the mixture.
- Season the pesto with salt, freshly ground pepper and lemon juice and season again if necessary. blend with a hand blender.
Tips: This creamy artichoke pesto is great with bread, pasta or potatoes.
