Tasty Artichoke Lemon Pesto

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If you ask me, pesto doesn’t always have to be about basil.

This fresh spin on traditional pesto brings together tender artichoke hearts and bright lemon in a sauce that’s both familiar and different. The natural richness of artichokes pairs perfectly with nutty Parmesan and pine nuts.

It’s all blended together with good olive oil and a generous squeeze of fresh lemon that adds just the right amount of zip. A handful of fresh herbs keeps things light and gives it that classic pesto feel.

It’s an easy-to-make sauce that works well on pasta, spread on sandwiches, or even as a dip for fresh vegetables.

What Kind of Artichokes Should I Use?

For pesto, marinated artichoke hearts from a jar or can are your best bet since they’re already cooked and seasoned. While fresh artichokes are great for other dishes, they require quite a bit of prep work and won’t give you the same concentrated flavor that marinated ones do. If you’re using jarred artichokes, just drain them well and give them a quick pat with a paper towel to remove excess oil. You can find these in most grocery stores either in the canned vegetable aisle or near the pickles and olives – both quartered or whole hearts will work just fine, since you’ll be blending them anyway.

Options for Substitutions

This pesto recipe is pretty flexible and allows for several easy swaps:

• Nuts: The recipe already gives you options with walnuts, almonds, or pine nuts. You can also try pecans or even sunflower seeds if you’re dealing with nut allergies.
• Artichokes: You can use either marinated or plain canned artichokes. If you’re out of artichokes, though, this becomes a different recipe – they’re the star ingredient here, so I wouldn’t recommend substituting them.
• Parmesan cheese: While Parmesan gives the best flavor, you can swap it with Pecorino Romano or Grana Padano. For a dairy-free version, try nutritional yeast (use about half the amount).
• Lemon: If you’re short on fresh lemons, you can use bottled lemon juice (about 2 tablespoons), though you’ll miss out on the fresh zest. In that case, add a bit more juice to make up for the missing zest flavor.
• Pasta: Any pasta shape works here – long pasta like spaghetti or short ones like penne or fusilli. For a gluten-free meal, use your favorite gluten-free pasta.
• Turmeric: This is optional for color, so feel free to skip it. If you want the golden color without turmeric, a tiny pinch of saffron works too.

Watch Out for These Mistakes While Making

The biggest challenge when making artichoke pesto is ending up with a sauce that’s too thick or chunky – to avoid this, make sure to process the nuts first until finely ground before adding other ingredients, and stream in the olive oil slowly while the food processor is running.

Another common mistake is not saving enough pasta water before draining – this starchy liquid is crucial for creating a silky sauce that clings to your pasta, so set aside at least 1 cup before draining.

The lemon juice can quickly overpower the delicate artichoke flavor, so start with half the amount and adjust to taste, and remember to add the Parmesan cheese last to prevent it from clumping together in the food processor.

For the smoothest results, let your food processor run a bit longer than you might think necessary, stopping occasionally to scrape down the sides, and always taste for seasoning before tossing with pasta since artichokes can vary in saltiness.

What to Serve With Artichoke Lemon Pesto?

This bright and nutty pesto sauce pairs perfectly with a variety of side dishes that complement its Mediterranean flavors. A simple arugula salad with cherry tomatoes and a light olive oil dressing makes an excellent fresh side that won’t overpower the pesto. For some extra protein, try adding grilled chicken breast or sautéed shrimp to your plate – they both work really well with the lemony, nutty notes in the pesto. If you’re keeping things vegetarian, roasted vegetables like zucchini, bell peppers, or cherry tomatoes would make great companions to this dish, especially when finished with a sprinkle of extra parmesan cheese.

Storage Instructions

Keep Fresh: This artichoke lemon pesto stays good in the fridge for up to 5 days when stored in an airtight container. Pro tip: pour a thin layer of olive oil on top before sealing – this helps prevent the pesto from browning and keeps it fresh longer!

Freeze: Want to make a bigger batch? This pesto freezes really well! Pour it into ice cube trays for perfect single-serving portions, then transfer the frozen cubes to a freezer bag. They’ll keep for up to 3 months and are super handy for quick meals.

Make Ahead: You can whip up this pesto a few days before you need it – it actually gets even better as the flavors meld together in the fridge. Just give it a good stir before using, as the oil might separate a bit during storage.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 50-60 g
• Fat: 130-140 g
• Carbohydrates: 150-160 g

Ingredients

• 40 grams walnuts, almonds, or pine nuts (see note 1)
• 80 grams artichokes (see note 4)
• 50 grams finely grated parmesan cheese (see note 2)
• Zest of 2 lemons (see note 3)
• Juice from 1 lemon
• 80 ml olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder, optional (see note 5)
• 1/4 teaspoon ground turmeric, optional (see note 6)
• 400 grams pasta (see note 7)
• 250 ml saved pasta water (see note 8)
• Grated parmesan cheese
• Chopped fresh basil

Step 1: Toast the Nuts

Place a skillet over medium to high heat.

Lightly toast the nuts in the skillet until they become lightly browned and fragrant.

Be sure to stir occasionally to prevent burning.

Once toasted, remove them from the heat and set aside to cool.

Step 2: Cook the Pasta

Bring a pan of generously salted water to a boil and cook the pasta according to the package instructions until al dente.

Just before draining the pasta, reserve about a cup (250ml) of the cooking water to use later.

Drain the pasta and set it aside.

Step 3: Make the Lemon Pesto

In a food processor or blender, combine the toasted nuts, artichokes, Parmesan, lemon zest, lemon juice, olive oil, salt, garlic powder, and turmeric (if using).

Blend the ingredients together until they form a smooth paste, adjusting for seasoning to taste.

Step 4: Combine Pasta and Lemon Pesto

Place the drained pasta into a separate bowl or pan.

Pour the lemon pesto over the pasta and toss together until the pasta is well-coated.

Gradually add the reserved pasta water, a tablespoon at a time, mixing until the sauce reaches your desired consistency.

Step 5: Serve and Garnish

Serve the pasta immediately while it’s still warm.

For added flavor, top with optional fresh basil and an additional sprinkle of grated Parmesan.

Enjoy your refreshing and zesty lemon pesto pasta!