Cooked & Loved · by Irena Macri★ 5.0 (1)
Artichoke Pesto
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 4%
CARBS 6G15% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 14G82% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, tangy artichoke pesto made with pine nuts, garlic, and parmesan. Spread on bruschetta, toss with pasta, or add to an antipasto platter.
condimentitalian⚙️ food processor🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 9 oz marinated artichoke hearts
- ⅓ cup pine nuts (toasted, 1.4 oz or 40 grams (1 minute))
- 2 cloves garlic (or 1 large)
- ½ cup grated Parmesan cheese (1.3 oz or 37 grams)
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil
- Salt and pepper to taste (about ½ teaspoon)
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 4%
CARBS 6G15% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 14G82% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 2m
- Sodium
- 341mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 44mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.