Cardoon Pesto

Trim and peel 1 pound cardoons and cut the stalks into 1-inch by 2-inch pieces.

Place cardoon in a large pot of lightly salted water and bring to a boil over high heat.

Reduce the heat and simmer until very tender, 30 to 40 minutes. Drain well and pat them dry.

In a food processor, combine chopped garlic clove and toasted pine nuts.

Add the cardoons, flat-leaf parsley leaves, freshly grated lemon zest, 2 teaspoons of freshly squeezed lemon juice, fine sea salt and freshly ground black pepper.

Blend, scraping down the side of the bowl, until it becomes a coarse puree.

Add 1 tablespoon of extra-virgin olive oil and freshly grated Parmesan. Blend again until incorporated and creamy (it will not be completely smooth).

Blend in up to 2 more tablespoons olive oil. Add up to 1 more teaspoon lemon juice and more salt and pepper to taste to reach desired consistency.