*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!.
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!
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!
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.
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!
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.
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