Recipes - print - Lemon Artichoke Pesto

Lemon Artichoke Pesto - Recipe

Combining artichokes with herbs and cheese adds a wonderful zesty flavor to this pesto for pasta or a spread on bread and crackers.
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Lemon Artichoke Pesto Recipe
  • Drain oil from artichokes. Chop the artichokes, cheese, and nuts into small pieces, or pulse ingredients in a food processor to grind into bits.
  • Add oil and lemon juice to the chopped ingredients blending together thoroughly. Mince garlic and herbs and add to mixture.
  • Salt and pepper to taste.
  • Refrigerate and use within several days or freeze for longer storage.
Prep Time: 30 minutes
-6 ounces artichoke hearts marinated in oil, quartered
-5 tablespoons olive oil, extra virgin
-5 tablespoons Parmesan cheese
-1/3 cup fresh basil or parsley
-4 tablespoons lemon juice
-1 cup walnuts
-2 garlic cloves, quartered
- salt and pepper to taste