Lemon Artichoke Pesto

Recipe by: TAMRAKAT | Photo by: LynnInHK

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Prep: 15 mins
Serves: 8

Chopped artichoke hearts with garlic, lemon juice and Parmesan. Great tossed with pasta or as a starter on toasted baguette. Tastes just like what I was paying too much for at a foodie shop. We freeze the leftovers in an ice tray for easy weeknight suppers.

Recipe provided by:

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Ingredients

4 tablespoons chopped fresh coriander

8 medium garlic cloves

4 tablespoons lemon juice

1/2 teaspoon chilli powder

120g walnuts

200ml extra virgin olive oil

salt to taste

250g frozen artichokes, thawed and chopped

75g grated Parmesan cheese

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Preparation method

Place the coriander, garlic, lemon juice, chilli powder, walnuts, 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.