Allergen Cooking · cooking · Dinner · Gluten-Free · Plant Based Diet

Artichoke and Lemon Pesto

Fall is here, which means one thing: not as spectacular photos of late dinners anymore – well at least till spring πŸ˜‰ An artichoke pesto is tart and tangy, makes a wonderful spread for crusty bread, or tossed with hot pasta. If you are doing vegetarian, toss in a little bit of Parmesan cheese.


Artichoke and Lemon Pesto


  • 1 can artichoke hearts, drained
  • Β½ cup olive oil
  • 6 cloves garlic, peeled
  • ΒΌ cup Italian parsley leaves, packed
  • 1 lemon juiced and zested
  • Fine sea salt and ground black pepper to taste


Add artichokes through lemon zest to a food processor. Pulse until finely chopped. Add slat and pepper to taste.

For best taste, make in advance and let flavors meld.

1 batch of sauce is enough for about 12 ounces of pasta, gluten-free or regular.

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