Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

385.8 calories; 5.7 g protein; 6.2 g carbohydrates; 5.5 mg cholesterol; 110.6 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2008
I really liked this. But wow that's a lot of garlic! I used 5 good-sized cloves and had to eat like 5 peppermints after dinner to get rid of the taste- lol. But it's worth it!;) I made this and then boiled some pasta (whole wheat rotini and mini penne) and mixed the pesto with the pasta right after draining. (I used 8 oz. pasta and most of the pesto sauce with it- probably have a little over 1/2 cup leftover). I'll probably use the extra as a dip. I used jarred artichokes and omitted the canola oil. In it's place I added 1/4 cup water mixed with a tiny dab of "Better than Boullion". Then I added one large spoonful of the oil from the marinated artichokes I used. I mixed everything in the food processor- adding the artichokes and cheese after everything else was smooth so that I could leave them semi-chunky. I also used basil instead of cilantro- I had it on hand. And I used the juice of 2 lemons. This was easy different and tasted great! We had the pesto pasta with broccoli and breadsticks. Read More
(23)

Most helpful critical review

Rating: 3 stars
09/15/2009
This was pretty good and fairly easy (we did it without a food processor so the consistency was a little off). Like others we used basil instead of cilantro and just our two garlic cloves seemed a little much. We forgot to put in the walnuts but I bet that would help counter some of the garlic. Read More
(3)
48 Ratings
  • 5 star values: 23
  • 4 star values: 12
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/10/2008
I really liked this. But wow that's a lot of garlic! I used 5 good-sized cloves and had to eat like 5 peppermints after dinner to get rid of the taste- lol. But it's worth it!;) I made this and then boiled some pasta (whole wheat rotini and mini penne) and mixed the pesto with the pasta right after draining. (I used 8 oz. pasta and most of the pesto sauce with it- probably have a little over 1/2 cup leftover). I'll probably use the extra as a dip. I used jarred artichokes and omitted the canola oil. In it's place I added 1/4 cup water mixed with a tiny dab of "Better than Boullion". Then I added one large spoonful of the oil from the marinated artichokes I used. I mixed everything in the food processor- adding the artichokes and cheese after everything else was smooth so that I could leave them semi-chunky. I also used basil instead of cilantro- I had it on hand. And I used the juice of 2 lemons. This was easy different and tasted great! We had the pesto pasta with broccoli and breadsticks. Read More
(23)
Rating: 5 stars
11/12/2006
I find this to be a inexpensive alternative to traditional basil pesto. It has a different but just as enjoyable taste. I left out the canola oil (using only the 1/2 c olive oil) used about 1/2 c cilantro used only about 3 garlic cloves and substituted pecans for walnuts. It was great!. Read More
(16)
Rating: 5 stars
04/21/2008
Excellent recipe! I made this as an appetizer for a dinner party and served it with French Bread. It was so delicious that I made it AGAIN two nights later for an office dinner function! Loved the combination of the walnuts and the artichokes! Read More
(15)
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Rating: 5 stars
03/29/2007
This was actually very spicy but VERY good. I used canned artichoke hearts because I have never seen frozen ones. It sure was good. Read More
(11)
Rating: 4 stars
04/19/2007
This was awesome. I have seen this in a jar at Trader Joe's but knew there had to be a recipe out there. A bit too garlicky so next time less and I too used basil and pine nuts. SO good! Read More
(11)
Rating: 5 stars
08/09/2006
whoops! I accidentally made this the same but with basil instead of cilantro and it was WONDERFUL! Thanks x Read More
(10)
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Rating: 5 stars
08/13/2005
This is awesome pesto! I'm not a huge garlic fan so I cut the garlic down to one large clove and it still had a nice garlic flavor. I also added cooked shredded chicken breast. Yum!! Thanks for the recipe! Read More
(8)
Rating: 5 stars
08/15/2005
The garlic makes this pesto very spicy. My husband who claims he hates garlics loved this before the aftertaste of the garlics hit him. He still wants me to make it though but without the garlic next time. I made a pasta salad with it and took it to a picnic and all my friends loved it. Read More
(8)
Rating: 5 stars
04/08/2010
Fresh and delicious (and yes garlicky!). I did use 8 cloves of garlic but they were very small cloves. If I was making this again I would probably use 4 regular-size cloves of garlic and have plenty of flavor. Still it's all in the preference of the consumer. I loved this pesto garlic breath and all. Thanks for the recipe! Read More
(8)
Rating: 3 stars
09/15/2009
This was pretty good and fairly easy (we did it without a food processor so the consistency was a little off). Like others we used basil instead of cilantro and just our two garlic cloves seemed a little much. We forgot to put in the walnuts but I bet that would help counter some of the garlic. Read More
(3)