ARTICHOKE PESTO

Artichoke Pesto image

A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

Provided by iris5555

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Previous Next

Ingredients

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

Steps:

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
Then, with the machine running, drizzle in the extra-virgin olive oil.
Mix in parmesan and serve with crostini.

Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4

*** Explore more Artichoke Pesto Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #pasta #easy #european #italian #food-processor-blender #pasta-rice-and-grains #penne #equipment #small-appliance #3-steps-or-less