Lemon Artichoke Pesto Recipes

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LEMON ARTICHOKE PESTO



Lemon Artichoke Pesto image

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

2 cans (14 oz each) of artichoke hearts, drained
1 small bunch of flat leaf parsley, about 1 ½ cups
4-6 cloves of garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 cup olive oil
Salt and pepper

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

LEMON ARTICHOKE PESTO



Lemon Artichoke Pesto image

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

1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper, freshly ground

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



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

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 PESTO ON CIABATTA



Artichoke Pesto on Ciabatta image

Provided by Giada De Laurentiis

Categories     appetizer

Time P1DT20m

Yield 7 to 8 servings

Number Of Ingredients 11

1 (8-ounce) pack frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2/3 cup grated Parmesan (2 teaspoons per cube)
1 (12 to 16-inch) ciabatta loaf, cut into slices
1/4 cup extra-virgin olive oil, for drizzling

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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