Lemon Artichoke Pesto

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Lemon Artichoke Pesto

Lemon Artichoke Pesto
1 (7.5- oz.) jar Reese Marinated Artichoke Hearts drained
1/4 cup Parmesan cheese shredded
3 tbsp. olive oil
2 tbsp. toasted pine nuts
1 tbsp. lemon juice
1/2 tsp. lemon zest grated
1 large garlic clove
5 large basil leaves
Combine all ingredients except basil in a blender or food processor. Process until finely chopped. Add basil; pulse until basil is chopped. Serve with crackers or baguette slices.


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