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Lemon Artichoke Pesto

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 for pasta, sandwiches, salads, dips, chicken and more recipes! Perfect for your vegan friends! #healthyfood #healthyrecipes #veganfood #pesto

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.

Lemon Artichoke Pesto with garlic and olive oil for pasta, salad, chicken, vegan appetizers and dips. #easyrecipes #healthyeating #pesto #vegetarianrecipes

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!

Lemon Artichoke Pesto | Bright, lemony pesto for pasta, sandwiches and more | Kitchen Gidget

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.


  • 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


  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

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget


Monday 11th of April 2016

This looks fresh and healthy! I love your recipe and your pictures, and will definitely try it soon!

Quinoa Salad with Lemon Artichoke Pesto - Kitchen Gidget

Tuesday 3rd of November 2015

[…] week I posted a recipe for fresh Lemon Artichoke Pesto and today I have a recipe featuring this tasty sauce. I absolutely love quinoa salads! There is […]

Quinoa Salad with Lemon Artichoke Pesto | Kitchen Gidget

Saturday 21st of March 2015

[…] week I posted a recipe for fresh Lemon Artichoke Pesto and today I have a recipe featuring this tasty sauce. I absolutely love quinoa salads! There is […]

Regina A

Wednesday 11th of March 2015

So I made it today. It's very tasty, light and refreshing. I used less garlic for our aging tummies!

Aunt Judy

Tuesday 10th of March 2015

I'm going to try this....sounds amazing!

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