Artichoke Lemon Pesto

1. Rinse and drain your artichokes. If they are whole, cut them in half first, then put into the food processor.
2. Add the garlic, lemon zest and juice, cheese, oil, and a pinch of salt and pepper.
3. Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
4. Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
5. Spoon the sauce into a jar and refrigerate until needed. The sauce will keep up to 2 weeks in the fridge, or you can freeze for longer storage, just put it in an airtight plastic container or in a zip lock freezer bag.

To serve with pasta

1. Cook your pasta, drain and return to the pan.  Reserve a cup of the cooking liquid.
2. Spoon dollops of pesto onto the pasta and toss along with some grated cheese.  Add in some of the cooking liquid to help distribute the pesto and make a light sauce.
3. Season with salt and pepper.
4. Serve with extra cheese.