- 1 ¼ cups canned artichoke hearts, without oil, drained and rinsed
- 1 clove medium garlic, quartered
- 1 ¼ cups basil, packed
- ¼ cup pine nuts, toasted*
- 3 tablespoon freshly grated Parmesan cheese such as Parmigiano-Reggiano
- 3 tablespoon water
- ½ teaspoon table salt
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until well-chopped but coarsely-grained. To refrigerate up to 2 days, spoon into a small bowl and press plastic wrap right against the dip's surface to minimize the dip turning brown.