Artichoke Lemon Pesto

I’m always coming up with new and inventive ways to serve pasta. Playing around with homemade pesto flavors is one of my ways to revamp old favorites. This Artichoke Lemon Pesto hits the mark on both flavor an presentation!

Lemony Artichoke Pesto is a new spin on traditional pesto adding a tangy, hearty flavor. Pair with pine nuts, sun dried tomato and Parmesan cheese to serve over your favorite pasta!

Why You’ll Love This Lemon Pesto

A hearty, tangy pesto recipe that tastes good on almost anything- what’s not to love!

• Not your usual pesto – The lemon pesto puts a fun spin on what you think of when you think of traditional pesto.
• Tastes great on anything – You can put this pesto on anything from pasta to pizza and it always tastes delicious.
• Quick to whip up – You can have this lemony pesto ready in only five minutes to serve on anything you’d like.

Ingredients

You can easily find all of these lemon pesto ingredients at your local grocery store.

• Shallot – With a slight onion flavor, a shallot adds both flavor and a nice texture to this pesto recipe.
• Artichoke hearts – You can find these in a jar at your local grocery store. Make sure they are drained.
• Lemons – We will use these for both the lemon juice and the lemon zest for the ultimate lemon flavor. Stop zesting before reaching the bitter white pith.
• Salt and pepper – I like to use a blend of coarse kosher salt and ground white pepper. White pepper is a little more mild, but still flavorful.
• Extra virgin olive oil – I like to use a good quality olive oil here. It’s the base of this pesto and you can always add more to get the consistency to your liking.
• Rigatoni pasta – You want this to be cooked al dente according to package directions. Check the section below for other pasta options.
• Pine nuts – These aren’t added to the actual pesto, but used as a garnish for the pasta. I like them to be lightly toasted.
• Sun dried tomatoes – Again, these are not added to the pesto itself, but used as a garnish. You want them to be drained and minced.
• Parmesan reggiano cheese – This will be used as a garnish on the pasta and you want it to be finely grated.

Variations

There are plenty of ways for you to make this lemon pesto recipe your own. Here are a few suggestions.

• Lemons – Instead of using regular lemons, you can try using meyer lemons for a slightly different flavor.
• Make it spicy – Top this pasta with a pinch of red pepper flakes, or mix them right into the pesto for a spicy twist.
• Basil – To make a lemon basil pesto, throw some fresh basil leaves into the mix. It will taste quite different, but more along the lines of traditional pesto. Try mixing it up with other fresh herbs.
• Nuts – If you like a nutty pesto, try adding in some walnuts or almonds. You could even use them in place of the pine nuts if you prefer.
• Cheese – Instead of parmesan reggiano, you could use something like pecorino romano instead.

How to Make Lemon Pesto

Making this lemon pesto pasta couldn’t be easier.

1. Blend shallot and garlic. In a food processor or blender, combine pulse the shallot and garlic until well minced.
2. Ad remaining ingredients. Add the drained artichoke hearts, zest from lemons and juice from lemons, salt and white pepper. Finally, add the olive oil, giving it a few more pulses.
3. Heat pesto. Artichoke lemon pesto can be heated in a saucepan, tossed with hot pasta or served cold over hot pasta.
4. Spoon over pasta. Equally divide pasta between four serving dishes and then spoon on pesto sauce, toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Toss everything together or serve as is for an Instagram and Pinterest worthy dish.

How to Serve Lemon Pesto

Of course, the most traditional way to serve this pesto is to put it over pasta like I have. You can add a protein like chicken, shrimp or salmon if you want a little more substance to the meal. It’s also great to serve with something green and leafy like a side salad.

If you don’t want to put it over pasta, you could spread it over pizza dough to make a deliciously flavorful pizza. Using that same method, you could make an awesome garlic bread.

Storage and Freezing

How to Store Lemon Pesto

You can store any leftover pesto in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or microwave. Adding a small amount olive oil will help to revive the pesto sauce.

Can I Freeze Lemon Pesto?

Yes you can. Store in a freezer bag or container in the freezer for three months. Alternatively, spoon the mixture into an ice cube tray to make pesto cubes. Store in the freezer so that you have it ready in small portions whenever you need to use it. 

More Recipe that Use Pesto

If you know me, I love a good sauce. Pesto is one of my favorites, and these are some of the best recipes that use it.

Dips

Pesto Aioli

4.63 from 8 votes

Seafood Main Dishes

Baked Pesto Salmon

4.73 from 11 votes

Pastas

Pesto Sausage Pasta Bake

4.91 from 41 votes

Artichoke Lemon Pesto

4.54 from 13 votes

Artichoke Lemon Pesto is a new spin on traditional pesto adding a tangy, hearty flavor. Pair with Pine nuts, sun dried tomatoes and Parmesan cheese and serve over your favorite pasta! 

Prep Time: 20 minutes mins

Cook Time: 5 minutes mins

Total Time: 25 minutes mins

Servings: 2

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Equipment

• Grater Set
• Ninja Blender System

Ingredients

• 1 shallot , roughly chopped
• 2 cloves garlic , roughly chopped
• 12 ounces artichoke hearts , drained
• 2 fresh lemons
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground white pepper
• 1/4 cup extra virgin olive oil
• 8 ounces rigatoni pasta , cooked al dente according to package directions
• 2 tablespoons pine nuts , lightly toasted
• 2 tablespoons sun dried tomatoes , drained minced
• 2 tablespoons parmesan reggiano cheese , finely grated

Instructions

• In a food processor or blender, pulse the shallot and garlic until well minced.
• Add the drained artichoke hearts, zest from lemons and juice from lemons, salt and white pepper. Finally, add the olive oil, giving it 2-3 more pulses.
• Artichoke lemon pesto can be heated in a saucepan, tossed with hot pasta or served cold over hot pasta.
• Equally divide pasta between 4 serving dishes and then spoon on pesto sauce, toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese.
• If you've made this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 861 kcal, Carbohydrates: 105 g, Protein: 21 g, Fat: 39 g, Saturated Fat: 5 g, Cholesterol: 3 mg, Sodium: 1039 mg, Potassium: 600 mg, Fiber: 10 g, Sugar: 9 g, Vitamin A: 1785 IU, Vitamin C: 68.2 mg, Calcium: 142 mg, Iron: 4.2 mg

Author: Chef Jessica Anne

Calories: 861

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: artichoke pesto, lemon pesto

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