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
Artichoke Lemon Pesto
Ingredients
- 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
Instructions
For the pesto
- 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.
To serve with pasta
- 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.
28 Comments
Sandy
August 20, 2020 at 2:44 pmI’m going to make my first batch tomorrow, wish me luck ? I have to use store bought lemons right now , but as soon as my Myers lemons are ripe, I plan on doing it again. Love artichokes and artichoke hearts. I know is is going to be amazing,
Sue
August 20, 2020 at 4:20 pmI’ve been dreaming about artichokes lately, I’ve got some lemony artichoke cakes coming up soon, yum!
Bridget
October 13, 2015 at 7:47 pmYour artichoke pesto recipe is fabulously inventive. I hate to wait to get your recipe for the Chimichurri. Hope you’ll send it sooner rather than later.
With great anticipation and much thanks for sharing,
Bridget S. Bennett
An American In Sicily
May 7, 2013 at 2:11 pmRecipe looks fabulous! I love artichokes and here in Sicily we have so much of them!
Claudia
January 20, 2012 at 3:51 pmI hope you are having the best time ever – and this is one sweet recipe you left us with – I do love the gentle tangs of an artichoke pesto – nice change from the basil. I could just spoon-feed myself this and not share.
Susan Lindquist
January 20, 2012 at 3:30 pmFirst of all, have a wonderful time on the West coast! Second, what an interesting pesto … I always think of the traditional basil and walnut or pinenut pesto, but there are SO many different kinds!
bellini
January 20, 2012 at 12:32 pmThis sounds trull amazing!!! It reminds me so much of Spring all its promise!!
beti
January 19, 2012 at 6:53 pmgood luck on your trip! I hope you have such a nice time enjoyin delicious food 🙂
Nessa Robins
January 18, 2012 at 3:43 pmI love pestos and this sounds like a delicious recipe for one I never tried before. Have a great time in L.A. 🙂
Kitchen Belleicious
January 17, 2012 at 6:11 pmHands down my favorite pesto recipe ever. I haven;t even tried it but I know I am going to LOVE it! making this tonight
Liza in Ann Arbor
January 16, 2012 at 7:31 pmI’m love pesto in any way, shape or form. Thanks for the idea to use artichokes-perfect for when basil is not in season. And I totally agree about the commercial pestos. Why bother?
Mary
January 16, 2012 at 2:42 pmThis sounds delicious, Sue. I love your photography so much! I hope you have a WONDERFUL week. Enjoy every minute of your trip!
grace
January 16, 2012 at 12:19 pmwhat a unique pesto! great recipe, sue, and hope you’re having a blast in la!
Marina {Yummy Mummy)
January 16, 2012 at 6:32 amI love artichoke lemon pesto! Those lemons are gorgeous. And I’m drooling over your last post with the just out of the oven chocolate chips…
Rose
January 16, 2012 at 6:20 amWhat a great recipe! Another must from Sue’s kitchen!
yummychunklet
January 15, 2012 at 7:50 pmThis pesto sounds delicious. Love the asiago block!
Tabitha
January 15, 2012 at 2:56 pmI really need to buy one because I’m always stumped when it comes to making things like this.
I am so jealous that you are going to LA for a week! Have a great time, you lucky dog!
Sue/the view from great island
January 15, 2012 at 4:20 pmTabitha you already sprung for the KitchenAid mixer, and these little Cuisinarts are really inexpensive—you need one!
Stephanie
January 15, 2012 at 11:51 amOh I love the looks of this. I made something similar a long time ago and smeared it on bread. I agree that you can always do a better pesto at home. I’m saving this one. Thanks Sue. Hope you have a great trip in some warmer weather 🙂
Victoria
January 14, 2012 at 6:59 pmhave a fab trip!!! this pesto sounds divine! 🙂 x
Tricia @ Saving room for dessert
January 15, 2012 at 12:23 amOhhh yum! I love all those flavors but have a hard time finding Meyer Lemons. Hope you have a terrific trip – you will be missed! Good luck on the bread – I think making bread is one of the most satisfying adventures in the kitchen. Don’t get a sunburn!
once in a blue moon
January 14, 2012 at 11:13 pmsounds and looks, of course, delish, happy travels to you~
Heather @girlichef.com
January 14, 2012 at 8:16 pmThat picture of the Meyer Lemons is so sunny and gorgeous. I must try this pesto, it sounds divine! Have a blast in Los Angeles…can’t wait to hear about your bread baking adventure 😀
Kara
January 14, 2012 at 7:17 pmThis pesto sound glorious! My mind is currently scurrying through ideas to hold this little concoction. I WILL be making this. Thanks for the inspiration.
Amy
January 14, 2012 at 6:08 pmI love this provencal theme of flavors that you’ve been cooking lately… all looks delicious.
Sue/the view from great island
January 15, 2012 at 3:19 pmThanks Amy, I’ve noticed that I naturally lean towards Mediterranean food and I’m hoping to explore it more deeply this year. Doing the blog has helped me realize this, which is good because I sometimes get overwhelmed with the ‘so much food to try, so little time’ feeling.
annie
January 14, 2012 at 6:05 pmThis looks and sounds delicious and love how you suggest to serve it…Love arugula and this together would be wonderful. I do not have a mini food processor, but I know I need one for this exact thing! Have a great time in LA!
Sue/the view from great island
January 15, 2012 at 1:05 pmAnnie I can’t wait to get some of your California sun!