Artichoke Pesto

Prep: 12 minutes

Try 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.

Yield:

2 1/4 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

June 2006