Like Cibos Artichoke Lemon Pesto Nut Free Recipes

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)

Like Cibo's Artichoke Lemon Pesto (Nut-Free) image

I read the ingredients on the container, read it twice and read it a third time: no basil, no nuts. Copycat version of Cibo Natural's Pesto from Seattle, Washington. Serving suggestions from the Cibo company: spread for French bread, sandwich condiment, or slather approximately two-three tablespoons pesto on a chicken breast or thigh and bake in oven until chicken is done, add some mayonnaise to the pesto for "instant aioli", etc. Many uses!

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 1 1/2 cup

Number Of Ingredients 10

Ingredients

12 ounces marinated artichoke hearts, hearts coarsely chopped
1/2 cup freshly grated parmesan cheese
2 garlic cloves
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
cracked black pepper, to taste
1 tablespoon fresh parsley, minced
lemon slice
1 sprig fresh parsley

Steps:

Note: all amounts given for ingredients are estimated. Yield is estimated.
Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
Before serving, adjust seasonings. Transfer pesto to a platter.
Garnish top of the pesto with lemon slices and a fresh parsley sprig.
Serve at room temperature.

Nutrition Facts : Calories 427.6, Fat 28, SaturatedFat 8.3, Cholesterol 29.3, Sodium 729.8, Carbohydrate 29.4, Fiber 12.7, Sugar 2.9, Protein 21.2

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

Ingredients

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

Ingredients

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

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