Tamra's Lemon Artichoke Pesto Recipe - Allrecipes.com
Tamra's Lemon Artichoke Pesto Recipe
  • READY IN 15 mins

Tamra's Lemon Artichoke Pesto

Recipe by  

"Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, 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 More Reviews

Most Helpful Positive Review
Jan 10, 2008

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.

 
Most Helpful Critical Review
Sep 15, 2009

This was pretty good and fairly easy (we did it without a food processor so the consistency was a little off). Like others, we used basil instead of cilantro and just our two garlic cloves seemed a little much. We forgot to put in the walnuts, but I bet that would help counter some of the garlic.

 

48 Ratings

Nov 12, 2006

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!.

 
Apr 21, 2008

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!

 
Apr 19, 2007

This was awesome. I have seen this in a jar at Trader Joe's but knew there had to be a recipe out there. A bit too garlicky so next time less, and I too used basil and pine nuts. SO good!

 
Mar 29, 2007

This was actually very spicy, but VERY good. I used canned artichoke hearts because I have never seen frozen ones. It sure was good.

 
Aug 09, 2006

whoops! I accidentally made this the same but with basil instead of cilantro and it was WONDERFUL! Thanks x

 
Aug 13, 2005

This is awesome pesto! I'm not a huge garlic fan, so I cut the garlic down to one large clove and it still had a nice garlic flavor. I also added cooked, shredded chicken breast. Yum!! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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