Artichoke Pesto
Artichoke pesto is a tasty spread that's perfect with crusty bread or pasta. With just a few basic ingredients, this pesto can be ready in about 10 minutes.
Servings: 3 cups
Ingredients
- 1 24-ounce jar marinated artichoke hearts drained
- 3/4 cup extra virgin olive oil plus more if needed
- 1 cup walnuts
- 1 cup flat-leaf Italian parsley packed
- 1/2 teaspoon crushed red pepper flakes plus more to taste
- 2 lemons zested and juiced
- 2 cloves garlic
- 1 cup Parmigiano Reggiano cheese grated
- salt and pepper to taste
Instructions
- Drain the artichoke hearts from the oil/vinegar mixture they come in.
- Add the artichoke hearts along with all ingredients except the cheese into a food processor and pulse until a smooth pesto has formed.
- Spoon the pesto into a bowl and mix in the parmesan cheese. Taste test the pesto and adjust salt and pepper to taste. You more than likely will not need any extra salt.
- Serve with crackers or crusty bread. Alternatively, serve the artichoke pesto over pasta with saved pasta water to thin it out. Enjoy!
Notes
- Artichoke hearts in oil are preferred but canned or frozen can also be used. If using the other types more seasoning will most likely need to be added.
- Use extra olive oil if the pesto gets too thick.
- To serve over pasta simply mix into al dente pasta along with a bit of pasta water and toss to coat.
Nutrition
Calories: 796kcal | Carbohydrates: 13.1g | Protein: 21.6g | Fat: 76.8g | Saturated Fat: 11.8g | Cholesterol: 21mg | Sodium: 797mg | Potassium: 329mg | Fiber: 6.2g | Sugar: 2g | Calcium: 348mg | Iron: 4mg