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Roasted Artichoke Pesto Spread Recipe

Roasted Artichoke Pesto Spread Recipe

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Ingredients:

Serving

3/4 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 large cloves garlic , quartered lengthwise
1 tsp finely chopped fresh thyme leaves
1 bay leaf
1 tsp seasalt
1/4 tsp freshly ground black pepper
2 packages frozen artichokes
1/2 cup tightly packed fresh basil leaves

Directions:

Preheat the oven to 325 degrees F.
In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper.
Add the frozen artichokes and mix to coat.
Bring to a boil over medium heat, stirring occasionally.
Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes.
Allow the artichokes to cool in the liquid.
Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	89.92 Kcal (376 kJ)
Calories from fat	80 Kcal
		% Daily Value*
Total Fat	8.89g	14%
Sodium	12.34mg	1%
Potassium	70.06mg	1%
Total Carbs	2.51g	1%
Sugars	0.13g	1%
Dietary Fiber	1.05g	4%
Protein	0.8g	2%
Vitamin C	3.1mg	5%
Iron	0.3mg	2%
Calcium	6.3mg	1%

Amount Per 100 g
Calories	229.55 Kcal (961 kJ)
Calories from fat	204.23 Kcal
		% Daily Value*
Total Fat	22.69g	14%
Sodium	31.5mg	1%
Potassium	178.85mg	1%
Total Carbs	6.4g	1%
Sugars	0.32g	1%
Dietary Fiber	2.67g	4%
Protein	2.05g	2%
Vitamin C	7.8mg	5%
Iron	0.7mg	2%
Calcium	16.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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