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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 62
  • Fat: 2.8g
  • Saturated fat: 1g
  • Protein: 3.7g
  • Carbohydrate: 6.2g
  • Fiber: 2g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 459mg
  • Calcium: 52mg

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