Artichoke Lemon Pesto with Parmesan Pita Crisps


1/2 cup lightly packed fresh Italian (flat-leaf) parsley
2 Tbsp. extra-virgin olive oil
1 clove garlic, cut up
1/4 tsp. salt
1/4 tsp. crushed red pepper
1 13.75- to 14-oz. can artichoke hearts, drained and quartered
1 Tbsp. lemon juice
2 Tbsp. pine nuts, toasted (optional)
2 pita bread rounds
Olive oil nonstick cooking spray
Salt and ground black pepper
1/4 cup grated Parmesan cheese


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