Tamras Lemon Artichoke Pesto Food

TAMRA'S LEMON ARTICHOKE PESTO

Steps:

• 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.

LEMON ARTICHOKE PESTO PASTA

Steps:

• In the large bowl of a food processor, combine artichoke hearts, garlic cloves, pine nuts, parsley, cheese, lemon zest and lemon juice. Pulse until well blended.
• Add the olive oil to the feed tube and let it slowly drain into the bowl as you blend. Salt and pepper to taste.
• Use immediately or store in an airtight container in the refrigerator.
• Cook pasta according to package directions. Drain (but do not rinse).
• Add artichoke pesto and grape tomatoes to warm pasta.
• Generously grate Hirten cheese over top. Serve warm.

ARTICHOKE PESTO DIP

Steps:

• Drain artichokes and squeeze dry to remove excess water. Add all ingredients to a food processor and puree until as smooth as you desire. For a creamier dip, add a tablespoon or two of water.

LEMONY ARTICHOKE PESTO WITH PASTA

Steps:

• In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
• Add shallot, garlic, fine sea salt and white pepper, pulsing several more times. Set aside.
• In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.
• Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.
• If you've made this recipe, come back and let us know how it was!

SHRIMP LINGUINE WITH LEMON ARTICHOKE PESTO

Steps:

• Make the pesto. Fit a large food processor with a standard blade. Add artichokes and garlic, pulse several times until the artichokes are roughly chopped. Add basil, lemon zest, lemon juice and walnuts. Pulse 4-5 times. Scrape down the sides of the bowl. Add pepper and then, with the motor running slowly pour the olive oil down the chute and continue processing until fully blended.
• Cook the pasta. Cook according to the package directions. When the pasta is done cooking drain it, reserving at least a 1/2 cup of the pasta water.
• Cook the shrimp. Heat a large skillet over medium heat. While the skillet is heating toss the shrimp with olive oil and garlic. Add shrimp to skillet and cook for 2 minutes. Using a pair of tongs, turn the shrimp and cook for an additional 1-2 minutes until shrimp and pink and cooked through.
• Finish the dish. Turn the heat off and add the pasta, pesto, and 1/4 cup of the pasta water to the pan. Carefully toss to coat the linguine. Add additional pasta water, a small amount at a time, as needed. Serve immediately, topping with grated parmesan if desired.

LEMON ARTICHOKE PESTO

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.

ARTICHOKE LEMON PESTO

Steps:

• To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
• Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup - 1 cup of olive oil to get a nice smooth pesto
• Taste and add salt, pepper, and more lemon juice if necessary.
• Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.

LEMON ARTICHOKE PESTO

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.