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Artichoke and Lemon Pesto

AuthorAnnabel
RatingDifficultyBeginner

Artichoke goes great with lemon in this home-made pesto. Try as dip, with meat or fish or in a salad!

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Yields1 Serving
Prep Time10 mins

 1 can artichoke hearts, drained
 1 juice of 1 lemon
 1 tbsp lemon zest
 ½ cup grated parmesan cheese
 ½ cup pecan nuts
 2 cloves garlic, chopped
 1 cup fresh parsley
 1 cup fresh basil
 1 cup basil
 ½ cup extra virgin olive oil
 salt and pepper to taste

What are we cooking today?
1

Pesto can be added to pasta, a dip, with a salad or even in a stir fry. Make in advance and make your choice when you need it!

Getting started
2

Wash the herbs, peel and mash the garlic, juice and zest the lemon.

3

Place the garlic, herbs, lemon zest, pecans, grated parmesan cheese (or avoid for dairy-free option) and olive oil in a blender and pulse until smooth.

4

Add the artichoke hearts, season with salt and pepper and pulse again until desired consistency is reached (best when small pieces of artichokes are left).

5

When done, serve immediately.

Annabelle's tip
6

If you wish to prepare the pesto in advance, it can be kept in the fridge for a week or two if stored properly. Simply spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.

If you want to preserve home-made pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in the freezer for up to 6 months. Whenever you need to use it, just keep the required amount at room temperature until it melts.

Ingredients

 1 can artichoke hearts, drained
 1 juice of 1 lemon
 1 tbsp lemon zest
 ½ cup grated parmesan cheese
 ½ cup pecan nuts
 2 cloves garlic, chopped
 1 cup fresh parsley
 1 cup fresh basil
 1 cup basil
 ½ cup extra virgin olive oil
 salt and pepper to taste

Directions

What are we cooking today?
1

Pesto can be added to pasta, a dip, with a salad or even in a stir fry. Make in advance and make your choice when you need it!

Getting started
2

Wash the herbs, peel and mash the garlic, juice and zest the lemon.

3

Place the garlic, herbs, lemon zest, pecans, grated parmesan cheese (or avoid for dairy-free option) and olive oil in a blender and pulse until smooth.

4

Add the artichoke hearts, season with salt and pepper and pulse again until desired consistency is reached (best when small pieces of artichokes are left).

5

When done, serve immediately.

Annabelle's tip
6

If you wish to prepare the pesto in advance, it can be kept in the fridge for a week or two if stored properly. Simply spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.

If you want to preserve home-made pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in the freezer for up to 6 months. Whenever you need to use it, just keep the required amount at room temperature until it melts.

Artichoke and Lemon Pesto
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields1 Serving
Prep Time10 mins

Ingredients

 1 can artichoke hearts, drained
 1 juice of 1 lemon
 1 tbsp lemon zest
 ½ cup grated parmesan cheese
 ½ cup pecan nuts
 2 cloves garlic, chopped
 1 cup fresh parsley
 1 cup fresh basil
 1 cup basil
 ½ cup extra virgin olive oil
 salt and pepper to taste

Directions

What are we cooking today?
1

Pesto can be added to pasta, a dip, with a salad or even in a stir fry. Make in advance and make your choice when you need it!

Getting started
2

Wash the herbs, peel and mash the garlic, juice and zest the lemon.

3

Place the garlic, herbs, lemon zest, pecans, grated parmesan cheese (or avoid for dairy-free option) and olive oil in a blender and pulse until smooth.

4

Add the artichoke hearts, season with salt and pepper and pulse again until desired consistency is reached (best when small pieces of artichokes are left).

5

When done, serve immediately.

Annabelle's tip
6

If you wish to prepare the pesto in advance, it can be kept in the fridge for a week or two if stored properly. Simply spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.

If you want to preserve home-made pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in the freezer for up to 6 months. Whenever you need to use it, just keep the required amount at room temperature until it melts.

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