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