Lemon Artichoke Pesto Recipes

Steps:

• 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. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
• When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.

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.

Steps:

• Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil and salt into food processor bowl. Pulse until smooth.
• Add artichokes and cheese and pulse on short spurts until artichokes are still chunky.
• Serve over pasta and enjoy.

Steps:

• 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.

Steps:

• Note: all amounts given for ingredients are estimated. Yield is estimated.
• Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
• Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
• Before serving, adjust seasonings. Transfer pesto to a platter.
• Garnish top of the pesto with lemon slices and a fresh parsley sprig.
• Serve at room temperature.

Steps:

• Roast the garlic by either cooking the actual cloves or if you do it the lazy way like I do with the jarred minced garlic, roast on a frying pan until nice and browned. Put the roasted garlic aside for now.
• If you don't have the little jars of marinated artichoke hearts available near you, use a can of artichoke hearts (doesn't matter if they're whole or quartered because they're being hacked up in the food processor, but quartered will probably chop more easily) and marinate them yourself with a little bit of oil, some Italian seasoning, and a wee bit of red pepper flakes before putting them in the food processor. I like the particular seasoning mix that Goya uses on their marinated artichokes.
• Otherwise, pour the jars of artichoke hearts into a food processor with the almonds. Cover and pulse two or three times.
• Add the roasted garlic, cheese, lemon zest and juice and pulse again. I juiced the lemon and threw in some storebought lemon juice.
• Gradually add the olive oil and keep the food processor continuously going while doing so, until the olive oil is fully incorporated into the mixture.
• Great served over pasta, or as an appetizer with crackers or toasted Italian bread slices.