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.
TAMRAKAT
48 people made this
Ingredients
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
Method
Prep:15min ›
Ready in:15min
- 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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