Artichoke Lemon Pesto Dip Recipe 455

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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



Lemon Artichoke Pesto image

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

1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper, freshly ground

ARTICHOKE LEMON PESTO DIP RECIPE - (4.5/5)

Provided by á-216

Number Of Ingredients 5



Artichoke Lemon Pesto Dip Recipe - (4.5/5) image

Steps:

  • Preheat oven to 350. Mix all together, except 2 tbsp of cheese, until well blended. Spoon into baking dish and sprinkle with remaining cheese. Bake for 30 mins or until cheese bakes to a golden crust. Serve with crackers.

1 jar Harry and David's Lemon Pesto
1/2 cup mayo
1 cup and 2 tbsp grated parm
1/4 cup fresh chopped basil
salt and pepper to taste

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