Taste Spring in every bite of Artichoke Lemon Pesto. You can add it to pastas, spread it on a sandwich or use it as a dip. No matter how you do it, it’s healthy eating.
Ever since I can remember I have loved artichokes. It was such a treat to pull off an artichoke leaf and daintily dip it into some melted butter. Ha, OK so I didn’t dip daintily. When I was little, I probably soaked up as much butter as I could. My daughter has developed a scooping method with the artichoke leaf and butter. She is quite the aficionado at getting as much butter as she can. I, on the other hand, now prefer jut a dab of butter so I can fully appreciate the taste of the artichoke. So what does this have to do with the price of tea in china?
I saw the most captivating picture of some Lemon Artichoke Pesto from the Red Shallot Kitchen. You can check out her recipe here. If artichokes are in a recipe, I am drooling. While a pesto often has a lot of fat from olive oil and nuts, I have discovered it really isn’t all that necessary for a flavorful pesto. This recipe would be easy to adapt and lower the calories. A little swap or two and I had a low fat, highly versatile pesto.
This stuff is good; I mean really good; I mean lick the spoon and dig in for more good. It is the kind of good that you don’t want to share. You want to go sit in a corner by yourself with a spoon and enjoy every last spoonful. If you can avoid the temptation to eat it straight out of the food processor, then smear some pesto on a piece of toast. Skip the mayo or mustard on your sandwich and spread a layer of Artichoke Lemon Pesto on your sandwich. You will see this again with some Orzo for my Easter menu. The possibilities are limitless as long as you don’t eat it all.
Did I mention it would be a good dip too? Or how about a dollop on top of a piece of grilled chicken or fish? Is your mind spinning with the possibilities? Make some Artichoke Lemon Pesto and get jiggy with it. I would love to hear some of the great suggestions you come up with to use it.
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Artichoke Lemon Pesto
- 1 can quartered artichoke hearts not in oil, , drained
- 6 garlic cloves peeled
- 1/4 cup arugula
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1 tbsp good olive oil break out the good stuff
- 1 tbsp water
Place artichokes, garlic, arugula, lemon zest, lemon juice and salt in a food processor. Pulse until the artichokes and garlic are in very fine bits.
Turn processor back on and drizzle olive oil and water through the spout until just combined.
Adjust seasoning to your taste. Refrigerate until needed.
I calculated 0 Weight Watcher Smartpoints.
Happy Healthy Eating,
Adapted from Red Shallot Kitchen
Can’t get enough of artichokes? Check out these recipes with artichokes: