Cardoon Pesto Recipe From The Vegetable Butcher

Ingredients

• 1 pound cardoons (stalks cut into 1-inch by 2-inch pieces)
• 1 small, finely chopped garlic clove
• 1/3 cup toasted, finely chopped pine nuts
• 1/4 cup tightly packed fresh flat-leaf parsley leaves
• 1/2 teaspoon freshly grated lemon zest
• 2-3 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1-3 tablespoon extra-virgin olive oil
• 1/2 cup freshly grated Parmesan