Lemon and Artichoke Pesto

Lemon and Artichoke Pesto

Makes: 1 cup

Carbs per Serving: 38 grams

Protein per Serving: 19 grams

Fat per Serving: 102 grams 


?         100 grams artichoke hearts, drained

?         Juice from 1/2 lemon

?         1/2 Tbsp lemon zest

?         1/4 cup grated Parmesan cheese

?         1/4 cup pecans

?         1 garlic clove, mashed

?         1/2 cup fresh basil, rinsed thoroughly

?         1/2 cup fresh parsley, rinsed thoroughly

?         1/4 cup extra virgin olive oil

?         1/4 tsp sea salt

?         Freshly ground black pepper


  • Combine the garlic, basil, parsley, lemon zest, Parmesan, olive oil, and pecans in a food processor. Process until smooth.
  • Add the artichoke hearts, and then season with salt and pepper. Process until you get a desired consistency.
  • Transfer the mixture into a dipping bowl and drizzle a bit of extra virgin olive oil on top. Serve at once. Can be refrigerated in a sterilized jar with a lid.