Description
A fresh Mediterranean-style pesto made with artichokes, lemon, parsley, and olive oil. Smooth, bright, and versatile.
Ingredients
Scale
- 2 cups canned or jarred artichoke hearts, drained
- 1 garlic clove
- 1/4 cup fresh parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/3 cup finely grated hard Italian-style cheese
- 1/3 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Add the artichoke hearts, garlic, parsley, lemon juice, lemon zest, and grated cheese to a food processor.
- Pulse several times until the mixture is finely chopped and well combined.
- With the processor running, slowly pour in the olive oil until the pesto becomes smooth and creamy.
- Taste and season with salt and black pepper as needed.
- Use right away or transfer to an airtight container and refrigerate until ready to serve.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg