Artichoke Pesto


  • 2 (14-ounce) cans quartered artichoke hearts, rinsed and drained
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt


Prep: 12 MinutesTry This Tangy Sauce Tossed With Hot Cooked Pasta, Served Over Fish Or Chicken, Spread On Baguette Slices To Make Crostini, Or As A Refreshing Dip With Carrots And Sliced Cucumbers.

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