Lemon Artichoke Pesto

lemon artichoke pesto

12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
⅓ cup walnuts
4-5 tablespoons olive oil
4-5 tablespoons vegetable broth
2 garlic cloves, minced
½ cup fresh parsley
½ cup fresh basil
juice of 1 lemon
salt and pepper, to taste

  1. Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
  2. Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.

There are many ways to eat this. I choose to saute some diced chicken and bake a spaghetti squash then mix it all together. You could also use it as a dip. Mix it up and have some fun.

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5 thoughts on “Lemon Artichoke Pesto

    • Thanks, it was very good.
      I am working on measurements. It’s hard to do though because I like to let the ingredients tell me what they want haha 🙂

  1. I want to try this pesto for a couple of reasons. One is I love pesto but usually the recipe calls for pine nuts which are expensive so the walnuts will be a great alternative. Then there is the fact that I just love artichoke hearts so this sounds beyond wonderful. Do you ever put your recipes on LivingStrong.com? They have a way to list the ingredients in your recipe and then figure the calories and such per serving. Thanks for yet another great recipe.

    • It has so many flavors going on. This really is my go to pesto. That is very true and they have a lot of processed ingredients that aren’t good for you. You could really sub out any dark nuts for this. I don’t count calories because when you are eating Paleo, as I am. You don’t count calories you count real ingredients. I will keep that in mind though for future post.

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