This Artichoke Lemon Pesto is made quickly and easily in the food processor. It’s the perfect accompaniment to a simple pasta dish or on bruschetta!
This pesto just happens to use up some of the luscious Meyer lemons and nubs of hard Italian cheese that I have lying around.
Making this pesto yourself with high quality cheese and olive oil really elevates a simple thing to something special. Trader Joe’s sells a version of this but I’ve always found it too bland. Commercial pestos just aren’t worth the money, you can always do a better job at home.
Roasting the garlic mellows out its bite and allows you to use more than you would otherwise. Taste it as you go and you’ll get the flavor just the way you like it.
If you’ve heeded my advice and bought yourself a small food processor, you’ll find this pesto is quick and easy. The small machines are really necessary whenever you are doing salsas or pestos where the amounts are too small for a regular sized processor to chop evenly…most of it ends up against the side of the big bowls.
Any leftover pesto is great spread on bruschetta or served with cheese and crackers.
Recipe adapted from Donna Hay
- 3 or 4 cloves garlic, skin on
- a handful of baby arugula
- a 12 oz jar of marinated artichoke hearts, drained
- juice of 1or 2 lemons
- 1 cup finely grated hard Italian cheese
- 1/2 cup sliced almonds or pine nuts, toasted
- salt and pepper
- at least 1/2 cup good extra virgin olive oil
- Preheat oven to 400F.
- Wrap the garlic cloves loosely in foil and roast for about 20 minutes in the oven.
- Carefully squeeze out the pulp and put into a small food processor.
- Add in the arugula and pulse a few times to reduce the bulk of the arugula.
- Add in the artichoke hearts, the juice of one lemon, cheese, and nuts, pulsing in between if necessary to reduce the bulk and fit everything in to the bowl.
- Drizzle in the olive oil while the machine is running. It will take quite a lot to get a nice loose pesto consistency. At least 1/2 cup, probably more.
- Taste and add salt, pepper, and more lemon juice if necessary.
- Store in a clean jar and refrigerate until needed. You can also freeze it, just put it in an airtight plastic container.
- Cook your pasta, drain and return to the pan. Reserve a cup of the cooking liquid.
- Toss it with a couple of big handfulls of the baby arugula. The arugula will wilt from the heat of the pasta.
- Add in some more grated cheese while tossing.
- Spoon dollops of pesto onto the pasta and toss again. Add in some of the cooking liquid to help distribute the pesto and make a light sauce.
- Season with salt and pepper.
- Serve with extra cheese.