Total Time
Prep 15 mins
Cook 20 mins

Very good pesto. Simple and different. This can also be spread over toasted ciabatta slices.

Ingredients Nutrition


  1. 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.
  2. Toss the mix with pasta. Fold in parmesan.


Most Helpful

Yes, this is very good pesto! I like the tangy flavor of the artichokes and the prominent lemon flavor of the pesto. I ran short of pine nuts, so I added a few walnuts to make 1/4 cup of nuts total. I made 16oz cooked fettuccine and only needed half of the pesto mixture to nicely coat the noodles. I saved the leftovers in a covered container for later. Olive oil was not noted in ingredients list - I used 1/4 cup and it seemed fine to me, although directions indicated to add 1/2 cup of olive oil. Made for PAC Spring 2008.

Brooke the Cook in WI April 22, 2008

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