Artichoke Pesto

Submitted by iris5555

"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."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 8

ingredients

• 226.79 g package frozen artichoke hearts, thawed
• 236.59 ml fresh parsley leaves, packed down
• 118.29 ml chopped toasted walnuts
• 1 lemon, juice and zest of
• 2 garlic cloves
• 2.46 ml kosher salt
• 2.46 ml fresh ground black pepper
• 118.29 ml extra virgin olive oil
• 157.80 ml grated parmesan cheese

directions

1. In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
2. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
3. Then, with the machine running, drizzle in the extra-virgin olive oil.
4. Mix in parmesan and serve with crostini.

Reviews

[mandabears]

i have made this before and was going to post it, so thanks for saving the trouble. lol. i stopped using the lemon zest after making the recipe the first time. i think it gave the pesto a bitter taste that we did not care for. very good recipe. i have also substituted the frozen artichokes wtih well drained canned artichoke with good results.

 

[2hot2handle]

Yummy! I used drained marinated artichoke hearts because that's all I had. I cut the amount of lemon juice and zest in half. Delicious

 

[Geniale Genie]

Tasty... I used canned artichokes, packed the parsley very very firmly, used only 1 tbsp of lemon juice, and halved the parmesan.

 

[Ewalla]

I used about half of the amount of lemon zest and juice and I thought it was great. Definitely gives you garlic breath after but very good!