Artichoke Lemon & Pistachio Pesto

Artichoke Lemon Pistachio Pesto

Who says all pesto must be made equal? I say, ditch the pine nuts and basil!  With spring knocking at your door, I dare you to try this light, succulent (and slightly Mediterranean) variety.  It works great as a dip, with baked brie,  or with your favorite cooked pasta.

Artichoke Lemon Pistachio Pesto

  • 16 oz. can artichoke hearts, drained and quartered
  • 1/2 cup olive oil
  • 5 cloves garlic, minced
  • juice of two whole lemons
  • 2 tsp. lemon zest
  • 3 tbsp. pistachios, shelled
  • 3 twists of salt
  • pepper to taste
  • 1/4 cup fresh parsley, chopped
Combine all ingredients in a food processor. Makes roughly 2 cups of pesto. Serve with pasta, warm bread, or as a spread in a wrap.
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One thought on “Artichoke Lemon & Pistachio Pesto

  1. Pingback: Pesto, Mozza, and Roasted Tomato Crostini | The Coastal Countertop

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