Lemon artichoke pesto

    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.

    48 people made this

    Serves: 8 

    • 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

    Prep:15min  ›  Ready in:15min 

    1. 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.

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