LEMON ARTICHOKE PESTO
Bright, lemony pesto made with artichokes, parsley and garlic. Perfect in salads or pasta.
Provided by Rebekah | Kitchen Gidget
Categories Sauces & Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor, except for the olive oil.
- While the processor is on high speed, add the olive oil in a steady stream.
- Taste for seasoning and adjust ingredients as desired.
- Store in airtight container in refrigerator, or freeze.
Nutrition Facts : Calories 135 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 50 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ARTICHOKE & LEMON DIP
Good with breadsticks, or try this with grilled lamb or as a topping for crostini
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 10m
Yield Serves 8, with other dishes
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.
Nutrition Facts : Calories 138 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.47 milligram of sodium
ARTICHOKE PESTO ON CIABATTA
Provided by Giada De Laurentiis
Categories appetizer
Time P1DT20m
Yield 7 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
- When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.
ARTICHOKE PESTO TORTA
Provided by Giada De Laurentiis
Categories appetizer
Time 4h35m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
- Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
- Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
- Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.
ROASTED ARTICHOKE PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- 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.
ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
- Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
- Then, with the machine running, drizzle in the extra-virgin olive oil.
- Mix in parmesan and serve with crostini.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
ARTICHOKE LEMON PESTO DIP RECIPE - (4.5/5)
Provided by á-216
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Mix all together, except 2 tbsp of cheese, until well blended. Spoon into baking dish and sprinkle with remaining cheese. Bake for 30 mins or until cheese bakes to a golden crust. Serve with crackers.
LEMON ARTICHOKE PESTO
Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Provided by TishT
Categories Sauces
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in food processor and process until pureed.
- Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 0.9, Cholesterol 2.2, Sodium 151.8, Carbohydrate 6.1, Fiber 2.6, Sugar 0.6, Protein 2.7
More about "artichoke lemon pesto dip recipe 455 food"
ARTICHOKE PESTO (QUICK 5 MINUTE RECIPE) - INSIDE THE …
From insidetherustickitchen.com
5/5 (1)Calories 65 per servingCategory Appetizer
- Remove the artichokes from the oil and add to a food processor (keep the oil). Add the garlic, lemon juice, parmesan and a pinch of salt and pepper.
- Blitz everything together until smooth, adding a little oil from the artichokes at a time until the mixture is smooth but still thick (normally no more than 1 tbsp of oil)
ARTICHOKE LEMON PESTO ~ IN 10 MINUTES! - THE VIEW FROM …
From theviewfromgreatisland.com
4.1/5 (28)Total Time 10 minsCategory SauceCalories 49 per serving
- Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
- Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
CHEESY PESTO ARTICHOKE DIP – LEMON TREE DWELLING
From lemontreedwelling.com
SIMPLE LEMON ARTICHOKE RECIPE | BITES OF WELLNESS
From bitesofwellness.com
LEMON ARTICHOKE PESTO - EASY HOMEMADE PESTO SAUCE
From savoryexperiments.com
ARTICHOKE PESTO DIP - MISSION FOODS
From missionfoods.com
Servings 10Total Time 10 mins
- Drain the liquid off the artichokes. Pour the artichokes into a sieve or colander and allow the liquid to drain off. Then press down on the artichokes to remove the excess liquid. The flavor of the marinade will remain on the artichokes. Do not rinse it off.
- Add the cashews, Parmigiano Reggiano cheese, lemon juice and 1/3 cup of the bacon crumbles.
- Pulse a few times to chop the items, then with the food processor running, drizzle in the extra virgin olive oil until the mixture becomes finely chopped and well blended. Taste, then season with salt and pepper. Then remove the pesto from the food processor and place in a mixing bowl.
35+ BEST CHICKEN TENDERLOIN RECIPES (QUICK + EASY)
From platingsandpairings.com
TURMERIC-GINGER-TAHINI DRESSING RECIPE - TODAY
From today.com
CREAMY VEGAN SPINACH ARTICHOKE PASTA (1 POT!) - MINIMALIST BAKER
From minimalistbaker.com
LEMON ARTICHOKE PESTO DIP – THE GRACIOUS GOURMET
From thegraciousgourmet.com
ARTICHOKE PESTO - SIP AND FEAST
From sipandfeast.com
ARTICHOKE-LEMON PESTO - OCEAN MIST FARMS
From oceanmist.com
ARTICHOKE LEMON PESTO - FUL-FILLED
From ful-filled.com
ARTICHOKE PESTO RECIPE: 4 WAYS TO USE ARTICHOKE PESTO
From masterclass.com
ARTICHOKE LEMON PESTO DIP - COMMUNITY KITCHEN
From communitykitchen.co
ARTICHOKE LEMON DIP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ARTICHOKE AND PRESERVED LEMON PESTO | OREGONIAN RECIPES
From recipes.oregonlive.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love