Roasted Artichoke Pesto
Roasted Artichoke Pesto might be It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
Preheat the oven to 325 degrees F.
In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper.
Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.
Put the cooled artichokes with the liquid into a blender.
Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.