Lemon Artichoke Pesto Recipes
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
ROASTED ARTICHOKE PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.
- Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.
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
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- In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
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- Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
- Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
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