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!

Lemon Artichoke Pesto

A few weeks ago I was browsing a specialty grocery and sampled their Artichoke Lemon Pesto.

It was incredibly delicious, 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, mixed with hummus or as a bruschetta topping.

It also makes a flavorful topping for fish or chicken, in salads, pasta, sandwiches and more!

A full batch makes 2 cups (a lot!) and is easy to freeze for later meals.

Try this recipe in my Quinoa Salad with Lemon Artichoke Pesto!

It has olives and feta cheese which balance the lemon beautifully.

Plus, it’s healthy and delicious. Great for a brown bag lunch!

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Lemon Artichoke Pesto

Yield: 2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Bright, lemony pesto made with artichokes, parsley and garlic. Perfect in salads or pasta.

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Ingredients

• 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

Instructions

1. Place all the ingredients in a food processor, except for the olive oil.
2. While the processor is on high speed, add the olive oil in a steady stream.
3. Taste for seasoning and adjust ingredients as desired.
4. Store in airtight container in refrigerator, or freeze.

Nutrition Information:

Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 135Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 50mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

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