ARTICHOKE PESTO
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
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
LEMON ARTICHOKE PESTO
Bright, lemony pesto made with artichokes, parsley and garlic. Perfect in salads or pasta.
Provided by Rebekah | Kitchen Gidget
Categories Sauces & Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor, except for the olive oil.
- While the processor is on high speed, add the olive oil in a steady stream.
- Taste for seasoning and adjust ingredients as desired.
- Store in airtight container in refrigerator, or freeze.
Nutrition Facts : Calories 135 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 50 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ARTICHOKE LEMON PESTO
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.
LEMON ARTICHOKE PESTO
Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Provided by TishT
Categories Sauces
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in food processor and process until pureed.
- Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 0.9, Cholesterol 2.2, Sodium 151.8, Carbohydrate 6.1, Fiber 2.6, Sugar 0.6, Protein 2.7
ARTICHOKE PESTO ON CIABATTA
Provided by Giada De Laurentiis
Categories appetizer
Time P1DT20m
Yield 7 to 8 servings
Number Of Ingredients 11
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 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
- When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.
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