This lemon artichoke pesto is light and bright to welcome in Spring. The lemon adds plenty of citrus flavor, while the artichokes lend their mild sweetness. A generous amount of parsley brings it all together for a unique pesto that’s great with pasta, salad, chicken and more!
A few weeks ago I was browsing a specialty grocery and sampled their Artichoke Lemon Pesto. It was divine, so I picked up a 6-ounce jar and promptly put it down when I saw the price tag.
It was good, but not that good!
The flavors stuck with me, however, so I decided to recreate that pesto at home for a fraction of the cost.
My version turned out just as well – even better due to the fresh ingredients! It’s has a nice, bright spring-like flavor and the lemon is enhanced by the parsley for layers of citrus flavor.
I used canned artichokes for their ease and cost efficiency, but you could also use frozen (thawed) artichokes, or marinated artichoke hearts from a jar.
Use this pesto as a dip, a topping for fish or chicken, in salads, pasta, sandwiches and more! A full batch makes 2 cups and is easy to freeze for later meals.
Try this pesto in my Feta and Asparagus Quinoa Salad! It’s healthy and delicious. Great for a brown bag lunch!
~ Lemon Artichoke Pesto ~
- 2 cans (14 oz each) of artichoke hearts, drained
- 1 small bunch of flat leaf parsley, about 1 ½ cups
- 4-6 cloves of garlic
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup olive oil
- Salt and pepper
- Place all the ingredients in a food processor, except for the olive oil. While the processor is on high speed, add the olive oil in a steady stream. Taste for seasoning and adjust ingredients as desired. Store in airtight container in refrigerator, or freeze.