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Tamra's Lemon Artichoke Pesto

Tamra's Lemon Artichoke Pesto

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TAMRAKAT

Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.
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Reviews

What a Dish!
21
1/10/2008

I really liked this. But wow, that's a lot of garlic! I used 5 good-sized cloves and had to eat like 5 peppermints after dinner to get rid of the taste- lol. But it's worth it! ;) I made this and then boiled some pasta (whole wheat rotini and mini penne) and mixed the pesto with the pasta right after draining. (I used 8 oz. pasta and most of the pesto sauce with it- probably have a little over 1/2 cup leftover). I'll probably use the extra as a dip. I used jarred artichokes and omitted the canola oil. In it's place I added 1/4 cup water mixed with a tiny dab of "Better than Boullion". Then I added one large spoonful of the oil from the marinated artichokes I used. I mixed everything in the food processor- adding the artichokes and cheese after everything else was smooth, so that I could leave them semi-chunky. I also used basil instead of cilantro- I had it on hand. And I used the juice of 2 lemons. This was easy, different and tasted great! We had the pesto pasta with broccoli and breadsticks.

Katherine
15
11/12/2006

I find this to be a inexpensive alternative to traditional basil pesto. It has a different, but just as enjoyable, taste. I left out the canola oil (using only the 1/2 c olive oil), used about 1/2 c cilantro, used only about 3 garlic cloves, and substituted pecans for walnuts. It was great!.

ThomasB
14
4/21/2008

Excellent recipe! I made this as an appetizer for a dinner party and served it with French Bread. It was so delicious that I made it AGAIN two nights later for an office dinner function! Loved the combination of the walnuts and the artichokes!