Lemon Artichoke Pesto

This Italian girl loves pasta. I’m always coming up with new and inventive ways to serve it and other times I prefer my “oldies, but goodies”. Playing around with homemade pesto flavors is one of my ways to revamp old favorites. 

Lemony Artichoke Pesto is a fresh and punchy sauce perfect for summer meals and pasta. Takes only minutes to make, stores and freezes well and makes an excellent gift. Top with pine nuts, sun dried tomatoes and Parmesan Reggiano cheese. #homemadepestosauce #artichokes www.savoryexperiments.com


 

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!

For this homemade pesto recipe, the only traditional ingredient is garlic. Cheese and pine nuts are optional and added after the pasta is tossed. 

Pro Tip

Other pasta shapes that pair with pesto sauce include fusilli, trofie, strozzapreti, casarecce, gemelli, penne, macaroni and paccheri.

Lemony Artichoke Pesto is a fresh and punchy sauce perfect for summer meals and pasta. Takes only minutes to make, stores and freezes well and makes an excellent gift. Top with pine nuts, sun dried tomatoes and Parmesan Reggiano cheese. www.savoryexperiments.com

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Lemony Artichoke Pesto is a fresh and punchy sauce perfect for summer meals and pasta. Takes only minutes to make, stores and freezes well and makes an excellent gift. Top with pine nuts, sun dried tomatoes and Parmesan Reggiano cheese. #homemadepestosauce #artichokes www.savoryexperiments.com
Lemony Artichoke Pesto is a fresh and punchy sauce perfect for summer meals and pasta. Takes only minutes to make, stores and freezes well and makes an excellent gift. Top with pine nuts, sun dried tomatoes and Parmesan Reggiano cheese. www.savoryexperiments.com

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
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

Instructions

  • In a food processor or blender, combine 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: Jessica Formicola
Calories: 861
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: artichoke pesto, lemon pesto
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Lemony Artichoke Pesto is a fresh and punchy sauce perfect for summer meals and pasta. Takes only minutes to make, stores and freezes well and makes an excellent gift. Top with pine nuts, sun dried tomatoes and Parmesan Reggiano cheese. #homemadepestosauce #artichokes www.savoryexperiments.com
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.54 from 13 votes (8 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. 5 stars
    I stumbled on this recipe today. I doubled it, except I used only 1 lemon (after tasting), and saved about 1 cup of the artichokes to rough chop and add, as I was intending to give some away to a friend that just had surgery. I did can it using a hot water bath for ~ 30 minutes. A doubled recipe made #3, half pints (I originally did a pint jar, but it seemed like too much for two people). It’s rich, but light and delicious. Served with grilled chicken tenders and a home made sun dried tomato bread. I envision lots of possibilities : ) Thanks for sharing!

  2. 5 stars
    This was just delicious! I added grilled chicken and some frozen peas that I stir-fired separately in olive oil. My family thinks they hate artichokes, but they devoured this. Definitely will make again and again.

    1. Woohoo! That is what we like to hear and thank you so much for coming back to let us know!

  3. 5 stars
    What a delicious sounding recipe! I love to make pasta meals at least once a week and this one looks especially fragrant with my favorite lemon added. I could see this with a little bacon added for a light but filling dinner.