Artichoke Lemon Pesto

close up shot of bowl of lemon pesto pasta

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: artichoke pesto, lemon pesto

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings:

Calories: 861kcal

Author: Chef Jessica Anne

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!

Print Recipe

Equipment

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 1 shallot and 2 cloves garlic until well minced.
Add the drained 12 ounces artichoke hearts, 2 fresh lemons, zest and juice, 1/2 teaspoon coarse kosher salt and 1/4 teaspoon ground white pepper. Finally, add the 1/4 cup extra virgin olive oil, giving it 2-3 more pulses.
Artichoke lemon pesto can be heated in a saucepan, tossed with 8 ounces rigatoni pasta or served cold over hot pasta.
Equally divide pasta between 4 serving dishes and then spoon on pesto sauce, toasted 2 tablespoons pine nuts, 2 tablespoons sun dried tomatoes and grated 2 tablespoons parmesan reggiano cheese.
If you've made this recipe, come back and let us know how it was in the comments or star ratings.

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