Tamra's Lemon Artichoke Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners. Ingredients:
1/4 cup chopped fresh cilantro |
8 medium garlic cloves |
4 tablespoons lemon juice |
1/2 teaspoon cayenne pepper |
1 cup walnuts |
1/2 cup canola oil |
1/2 cup olive oil |
salt to taste |
1 (8 ounce) package frozen artichokes, thawed and chopped |
1/2 cup grated parmesan cheese |
Directions:
1. Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.
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