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."
 
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photo by iris5555 photo by iris5555
photo by iris5555
Ready In:
15mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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
     
  3. Geniale Genie
    Tasty... I used canned artichokes, packed the parsley very very firmly, used only 1 tbsp of lemon juice, and halved the parmesan.
     
  4. 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!
     
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