Artichoke Lemon Pesto Dip Recipe 455

ARTICHOKE LEMON PESTO

ARTICHOKE LEMON PESTO image

Provided by bella | ful-filled

Time 10m

Number Of Ingredients 9

Ingredients

12 oz jar of marinated artichoke hearts, drained (don't throw away the marinade, it's great on salads, etc)
3 cloves of garlic, sliced
a handful of parsley leaves (about 1 cup, loosely filled)
juice & zest of 1 large lemon (use 2 lemons if smaller)
1 cup finely grated hard Italian cheese (I use Parmigiano Reggiano)
1/2 cup sliced almonds or pine nuts, toasted (pistachios or pumpkin seeds will work too)
salt and pepper, to taste
1/2 tsp red crushed pepper (optional)
at least 3/4 cup extra virgin olive oil (I used Monini Tuscan IGP)

Steps:

To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup - 1 cup of olive oil to get a nice smooth pesto
Taste and add salt, pepper, and more lemon juice if necessary.
Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.

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

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

ARTICHOKE LEMON PESTO DIP RECIPE - (4.5/5)

Artichoke Lemon Pesto Dip Recipe - (4.5/5) image

Provided by á-216

Number Of Ingredients 5

Ingredients

1 jar Harry and David's Lemon Pesto
1/2 cup mayo
1 cup and 2 tbsp grated parm
1/4 cup fresh chopped basil
salt and pepper to taste

Steps:

Preheat oven to 350. Mix all together, except 2 tbsp of cheese, until well blended. Spoon into baking dish and sprinkle with remaining cheese. Bake for 30 mins or until cheese bakes to a golden crust. Serve with crackers.

ARTICHOKE PESTO RECIPE - (4.4/5)

Artichoke Pesto Recipe - (4.4/5) image

Provided by TheCulinaryChase

Number Of Ingredients 7

Ingredients

2 to 3 cloves of garlic
large handful of arugula
6 or more marinated artichoke hearts
fresh lemon juice, to taste
1 cup grated Parmesan cheese or pecorino
1/2 cup pine nuts
1/4 to 1/2 cup extra-virgin olive oil

Steps:

Place garlic, arugula, artichoke hearts, and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil, pour in 1/4 cup first and go from there. Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit. Any leftover pesto, spoon into a jar and cover the top with olive oil. This will keep for up to one week. Enjoy!

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