ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Artichoke Pesto

Yield 2 1/4 cups (serving size: 1/4 cup)
Prep: 12 minutesTry this tangy sauce tossed with hot cooked pasta, served over fish or chicken, spread on baguette slices to make crostini, or as a refreshing dip with carrots and sliced cucumbers.

Ingredients

  • 2 (14-ounce) cans quartered artichoke hearts, rinsed and drained
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Nutrition Information

  • calories 62
  • fat 2.8 g
  • satfat 1 g
  • protein 3.7 g
  • carbohydrate 6.2 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 0.2 mg
  • sodium 459 mg
  • calcium 52 mg

How to Make It

  1. Place artichokes in a food processor; pulse 5 times or until finely chopped. Add cheese and remaining ingredients; pulse to combine.

Oxmoor House Healthy Eating Collection