The pleasure of having a well stocked pantry means that you're sort of padding yourself for success. In this case, I had a jar of marinated artichokes, a wedge of parmesan, and a handful of walnuts.
¾ jar of drained marinated artichokes in oil
2" x 1" of parmesan reggiano or perhaps 3 T of grated parmesan
½ c walnuts*
Makes about one cup. Keep leftovers refridgerated.
In a small food processor, place all ingredients in at once and chop into small pieces. Feel free to taste as you go.
Artichoke pesto is a delicious and unconventional condiment which you can serve with bread. In this instance I dabbed it on top of a poached egg which perched on a toasted wedge of olive sour dough bread.
I love poached eggs for breakfast.
*Keep your walnuts in airtight containers in the refrigerator because they have oils that deteriorate which diminishes the flavor.