Basil and Artichoke Pesto "Pasta Sauce"

Ingredients:
¼ cup extra virgin olive oil
2 Tbsp sunflower seeds (or pine nuts)
2 Tbsp grated Parmesan (or Romano cheese)
3 cups loosely packed fresh basil leaves
1 cup frozen or canned artichoke hearts (not marinated)
2 garlic cloves, peeled
½ teaspoon grated lemon zest
Salt and freshly ground black pepper, to taste
4 Tbsp fat-free, reduced-sodium chicken or vegetable broth
1.5 Tbsp lemon juice
Instructions:
1-In a blender or food processor, combine the olive oil, basil leaves, artichoke hearts, cheese, sunflower seeds, garlic, and lemon zest.
2- Blend until smooth.
3-Add the lemon juice and broth, then blend again until well combined.
4-Season with salt and freshly ground black pepper to taste.
5-Toss the pesto with cooked pasta and serve immediately.