Lemon artichoke pesto

    15 min

    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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    Reviews in English (39)


    I really liked this. But wow, that's a lot of garlic! I used 5 good-sized cloves and had to eat like 5 peppermints after dinner to get rid of the taste- lol. But it's worth it! I made this and then boiled some pasta (whole wheat rotini and mini penne) and mixed the pesto with the pasta right after draining. (I used 8 oz. pasta and most of the pesto sauce with it- probably have a little over 1/2 cup leftover). I'll probably use the extra as a dip. I used jarred artichokes and omitted the canola oil. In it's place I added 1/4 cup water mixed with a tiny dab of "Better than Boullion". Then I added one large spoonful of the oil from the marinated artichokes I used. I mixed everything in the food processor- adding the artichokes and cheese after everything else was smooth, so that I could leave them semi-chunky. I also used basil instead of cilantro- I had it on hand. And I used the juice of 2 lemons. This was easy, different and tasted great! We had the pesto pasta with broccoli and breadsticks.  -  10 Jan 2008  (Review from Allrecipes US | Canada)


    I find this to be a inexpensive alternative to traditional basil pesto. It has a different, but just as enjoyable, taste. I left out the canola oil (using only the 1/2 c olive oil), used about 1/2 c cilantro, used only about 3 garlic cloves, and substituted pecans for walnuts. It was great!.  -  12 Nov 2006  (Review from Allrecipes US | Canada)


    Excellent recipe! I made this as an appetizer for a dinner party and served it with French Bread. It was so delicious that I made it AGAIN two nights later for an office dinner function! Loved the combination of the walnuts and the artichokes!  -  16 Apr 2008  (Review from Allrecipes US | Canada)