[Medusa]

WOOT!

I love pesto and have been kinda sad about not having any lately. Most of the pestos I have seen in the store are BAAADDDDD calorie-wise so I found this one on the WW site:

Artichoke pesto!

1 1/4 cup(s) canned artichoke hearts, without oil, drained and rinsed (about 5)
1 clove(s) (medium) garlic clove(s), quartered
1 1/4 cup(s) basil, packed
1/4 cup(s) pine nuts, toasted*
3 Tbsp grated Parmesan cheese, fresh, such as Parmigiano-Reggiano
3 Tbsp water
1/2 tsp table salt
Instructions
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. Yields about 2 tablespoons per serving.
Notes
*Toast the pine nuts in a dry skillet over medium-low heat until lightly browned, stirring occasionally, to release their aromatic oils.