Lemon Artichoke Pesto Recipes
TAMRA'S LEMON ARTICHOKE PESTO
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.
Provided by KITTEN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 6.2 g, Cholesterol 5.5 mg, Fat 39.2 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 4.9 g, Sodium 110.6 mg, Sugar 0.7 g
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
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
LEMON ARTICHOKE PESTO
Bright, lemony pesto made with artichokes, parsley and garlic. Perfect in salads or pasta.
Provided by Rebekah | Kitchen Gidget
Categories Sauces & Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor, except for the olive oil.
- While the processor is on high speed, add the olive oil in a steady stream.
- Taste for seasoning and adjust ingredients as desired.
- Store in airtight container in refrigerator, or freeze.
Nutrition Facts : Calories 135 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 50 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
ARTICHOKE LEMON PESTO
Steps:
- To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
- Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup - 1 cup of olive oil to get a nice smooth pesto
- Taste and add salt, pepper, and more lemon juice if necessary.
- Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.
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SIMPLE LEMON ARTICHOKE RECIPE | BITES OF WELLNESS
From bitesofwellness.com
Ratings 3Calories 115 per servingCategory Side Dish
- Heat a cast iron skillet over medium heat until hot. Add 1 tbsp olive oil and the frozen artichoke hearts. Cover and cook 5-6 minutes over medium heat.
- Once the artichokes are defrosted, remove the lid and add the remaining tablespoon of olive oil, lemon juice, salt and garlic powder. Cook 2-3 minutes.
LEMON ARTICHOKE PESTO CHICKEN FLATBREAD - RED STAR® …
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Estimated Reading Time 1 min
ARTICHOKE AND LEMON PESTO WITH CAPERS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.6/5 (5)Category Condiment, Main Course, PreservesCuisine AmericanCalories 235 per serving
- Place the ingredients into your food processor in this order: garlic, salt, pepper, olive oil, artichoke hearts, half the amount of capers, and the lemon juice. Pulse until very well combined.
- Transfer the mixture to a mixing bowl and add the rest of the capers and the parsley. Toss together.
LEMON ARTICHOKE PESTO WITH SHRIMP LINGUINE - URBAN FOODIE ...
From urbanfoodiekitchen.com
Estimated Reading Time 7 mins
- Make the pesto. Fit a large food processor with a standard blade. Add artichokes and garlic, pulse several times until the artichokes are roughly chopped. Add basil, lemon zest, lemon juice and walnuts. Pulse 4-5 times. Scrape down the sides of the bowl. Add pepper and then, with the motor running slowly pour the olive oil down the chute and continue processing until fully blended.
- Cook the pasta. Cook according to the package directions. When the pasta is done cooking drain, reserving at least a 1/2 cup of the pasta water.
- Cook the shrimp. Heat a large skillet over medium heat. While the skillet is heating toss the shrimp with olive oil and garlic. Add shrimp to skillet and cook for 2 minutes. Using a pair of tongs, turn the shrimp and cook for an additional 1-2 minutes until shrimp and pink and cooked through.
- Finish the dish. Turn the heat off and add the pasta, pesto, and 1/4 cup of the pasta water to the pan. Carefully toss to coat the linguine. Add additional pasta water, a small amount at a time, as needed. Serve immediately, topping with grated parmesan if desired.
ARTICHOKE LEMON PESTO CHICKPEA PASTA | MILK & HONEY NUTRITION
From milkandhoneynutrition.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 423 per serving
- Heat a large skillet over medium heat on your stove. Empty the entire jar of artichoke hearts, including the liquid, into the pan. Let them heat/simmer for 4-5 minutes.
- Then, pour in your jar of pesto to the skillet (after the 4-5 minutes mentioned above). Stir them together well and let it simmer for about 10 minutes, stirring and scraping the bottom of the pan with a rubber spatula occasionally.
- Once your water in the other pot has started to boil, cook your pasta according to the package instructions. When it is finished cooking, drain out the pasta water and leave the noodles in the pot you boiled them in.
ARTICHOKE LEMON PESTO ~ IN 10 MINUTES! - THE VIEW FROM ...
From theviewfromgreatisland.com
3.8/5 (20)Total Time 10 minsCategory SauceCalories 49 per serving
- Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
- Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
LEMON ARTICHOKE PESTO WITH FRESH OREGANO - THE SPICE TRAIN
From thespicetrain.com
Cuisine American, ItalianTotal Time 15 minsCategory Appetizer, Side DishCalories 425 per serving
LEMON ARTICHOKE PESTO - EASY HOMEMADE PESTO SAUCE
From savoryexperiments.com
4.5/5 (6)Total Time 25 minsCategory Main Course, Main DishCalories 861 per serving
- In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
- In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.
- Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.
VEGAN LEMON ARTICHOKE PESTO PASTA - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
5/5 (2)Category Hot Meals, Main CourseCuisine American, MediterraneanCalories 482 per serving
- Make the pesto by processing the pesto ingredients in a food processor or with a mortar and pestle.
- In the last 2 minutes or so of cooking, add the veggies to the pasta pot. When they are bright green and cooked, drain the whole pot.
- Toss the pasta and veggies with a few scoops of the pesto. Gently stir in the arugula and lemon zest.
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