Roasted Garlic and Artichoke Pesto

Ingredients list:  

• artichoke hearts
• extra virgin olive oil
• pine nuts
• garlic
• parmesan cheese (pre-grated and not grated) 
• red pepper flakes
• dried oregano
• kosher salt
• fresh ground pepper

Recipe:

• 3 cm by 9 cm slice from a block of parmesan cheese
• 1/8 cup pre-grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 4 tbsp of pine nuts
• 8 cloves of garlic roasted and pealed
• 1 tbsp dried oregano
• 1/2 tsp red pepper flakes
• 3 artichoke hearts (cooked)
• kosher salt (to taste)
• fresh ground pepper (to taste)

Instructions:

1. Prepare the artichokes by cutting off the steam and 2 cm off the top. Spread the leaves open.
2. Bring large pot of  salted water to a boil. Place 3 prepared artichokes in the water and turn down to a simmer and cover for around 30 minutes (or until leaves come off easily).
3. Prepare the garlic for roasting. Preheat oven to 425 degrees. Peal 8 cloves of garlic and wrap in foil. Place them in the oven for 25 to 35 minutes.
4. In a food processor or a blender add pine nuts, red pepper flakes, oregano and slice of parmesan. Grate until fine and remove and place into a small bowl.
5. Add roasted garlic and olive oil into the blender or food processor and mix throughly. Then add grated parmesan.
6. Remove artichokes from water and remove all leaves to get to the heart. Place all 3 hearts in the blender or food processor with the oil, garlic and grated parmesan. 
7. Add the pine nuts and parmesan and spices mix and mix throughly together. Season with salt and pepper.
8. Serve hot or cold over pasta.