Artichoke and Walnut Pesto Pasta
4 ounces (about ⅓ cup) walnut pieces, toasted
15 oz can artichoke hearts, drained
1/2 cup grated Parmesan cheese
cup olive oil
In the bowl of a food processor, combine the walnuts, artichoke hearts, garlic, lemon zest, parsley, Parmesan cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the olive oil in a slow stream until the pesto forms. It should be thick and pastelike in consistency.