Artichoke Lemon Pesto

Artichoke Lemon Pesto starts with bright lemon and tender artichoke for a quick, tasty sauce.

introduction — Artichoke Lemon Pesto

This Artichoke Lemon Pesto is simple and fresh. It works as a sauce, spread, or dip in minutes.
Try it with a warm snack or a light meal, and see how it lifts flavors like in this crab and artichoke dip idea.

why make this recipe — Artichoke Lemon Pesto

You should make Artichoke Lemon Pesto when you want a fast, flavorful boost.
It needs few ingredients and little time, and it keeps well for quick meals.
This bright pesto pairs well with other lemony treats such as a high-protein lemon blueberry cake for a brunch spread.

how to make Artichoke Lemon Pesto

This section shows the simple steps to make Artichoke Lemon Pesto. Use a food processor or blender for best texture.
Blend until smooth and adjust salt and pepper to taste.

Ingredients : Artichoke Lemon Pesto

• 1 can (14 oz) artichoke hearts, drained
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions : Artichoke Lemon Pesto

1. In a food processor, combine the artichoke hearts, basil, Parmesan cheese, garlic, and lemon juice.
2. With the processor running, gradually add the olive oil until the mixture is smooth.
3. Season with salt and pepper to taste.
4. Serve with pasta, on toast, or as a dip for vegetables.

how to serve Artichoke Lemon Pesto

Serve Artichoke Lemon Pesto warm or at room temperature.
Ideas:

• Toss with hot pasta and a splash of pasta water.
• Spread on toast or crostini for a quick snack.
• Use as a dip for raw vegetables or crackers.
  Pair with a sweet bite like these lemon blueberry oatmeal bars for a balanced plate.

how to store Artichoke Lemon Pesto

Store Artichoke Lemon Pesto in an airtight container in the fridge.
It lasts 4–5 days chilled.
For longer storage, freeze in small portions for up to 2 months.

tips to make Artichoke Lemon Pesto

• Use drained artichokes to avoid a thin sauce.
• Pulse first, then blend to control texture.
• Taste and add more lemon or salt as needed.
  Try it with a fresh drink like orange lemon ginger juice to brighten a meal.

variation Artichoke Lemon Pesto

• Add toasted pine nuts or walnuts for a nuttier pesto.
• Swap parmesan for pecorino for a sharper taste.
• Stir in a spoon of Greek yogurt for a creamier dip.

FAQs Artichoke Lemon Pesto

Q: Can I use frozen artichokes for Artichoke Lemon Pesto?
A: Yes. Thaw and drain them well before blending to avoid excess water.

Q: Is this pesto good on sandwiches?
A: Yes. Use it as a spread on sandwiches or wraps for big flavor.

Q: What tool is best to make Artichoke Lemon Pesto?
A: A food processor or a strong blender works best for smooth pesto. Buy it here

Q: Can I make Artichoke Lemon Pesto without garlic?
A: Yes. Skip garlic or add a small pinch of garlic powder if you prefer a milder taste.

Artichoke Lemon Pesto

A quick and flavorful sauce made with artichoke hearts and bright lemon, perfect as a spread, dip, or pasta sauce.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dip, Sauce, Snack

Cuisine Mediterranean

Servings 4 servings

Calories 200 kcal

Ingredients

  

Main Ingredients

• 1 can artichoke hearts, drained (14 oz)
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• to taste Salt and pepper

Instructions

 

Preparation

• In a food processor, combine the artichoke hearts, basil, Parmesan cheese, garlic, and lemon juice.
• With the processor running, gradually add the olive oil until the mixture is smooth.
• Season with salt and pepper to taste.

Serving

• Serve Artichoke Lemon Pesto warm or at room temperature.
• Ideas: Toss with hot pasta and a splash of pasta water, spread on toast, or use as a dip for vegetables.

Storage

• Store in an airtight container in the fridge for 4-5 days.
• For longer storage, freeze in small portions for up to 2 months.

Notes

Use drained artichokes to avoid a thin sauce. Pulse first, then blend to control texture. Taste and add more lemon or salt as needed.

Keyword Artichoke Lemon Pesto, Dip, Easy Recipe, Fresh Ingredients, Quick Sauce