Artichoke Lemon Pesto
User Reviews
4.3
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Prep Time
10 mins
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Total Time
10 mins
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Servings
16
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Calories
49 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Artichoke Lemon Pesto
Description
The Artichoke Lemon Pesto recipe combines canned artichoke hearts with minced garlic, freshly grated Asiago cheese, lemon zest, and lemon juice for a pesto that is tangy and savory with a fresh brightness. Olive oil smooths the blend while salt and pepper enhance the flavors. The preparation involves pulsing the ingredients in a food processor to maintain some texture rather than a uniform puree, which adds an appealing mouthfeel.
This pesto is ideal for mixing with cooked pasta. After cooking, spoon dollops onto drained pasta and toss with some reserved cooking water to help the sauce coat the noodles evenly. It can also be stored in the refrigerator for up to two weeks or frozen in airtight containers for longer use, making it convenient to prepare ahead.
The presence of Asiago cheese distinguishes this pesto, providing a distinct sharpness alongside the lemon notes and artichoke’s mild earthiness. The combination lends itself to a vibrant sauce suitable for a variety of pasta shapes or as a spread.
Ingredients
- 15 ounce artichoke hearts drained, canned
- 2 garlic small cloves, peeled and minced
- lemon zest of 1
- 2 Tbsp lemon juice fresh, or more to taste
- 1/2 cup Asiago cheese finely grated
- 1/4 cup extra virgin olive oil or more to taste
- salt fresh cracked
- black pepper fresh cracked
Instructions
- Rinse and drain your artichokes. If they are whole, cut them in half first, then put into the food processor.
- Add the garlic, lemon zest and juice, cheese, oil, and a pinch of salt and pepper.
- Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
- Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
- Spoon the sauce into a jar and refrigerate until needed. The sauce will keep up to 2 weeks in the fridge, or you can freeze for longer storage, just put it in an airtight plastic container or in a zip lock freezer bag.
To serve with pasta
- Cook your pasta, drain and return to the pan. Reserve a cup of the cooking liquid.
- Spoon dollops of pesto onto the pasta and toss along with some grated cheese. 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 49kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 148mg | 6% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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