Pesto has always been a favorite condiment of ours – we love it in sandwiches, salads, pizza, and pasta. The only issue is that the fresh basil that is needed to make classic pesto is only in season for about 1/2 of the year – but thankfully basil is not the only ingredient that can be used to make a delicious pesto. As it turns out, artichokes, marinated artichokes to be exact, are an incredible base for pesto – artichoke lemon pesto to be exact!
This recipe for artichoke lemon pesto is actually inspired by the traditional Italian recipe called ‘crema di carciofi al limone‘ which translates to artichoke and lemon cream. A smooth blend of artichoke, lemon, herbs, spices, and olive oil. I added garlic, parmesan & toasted sliced almonds to achieve a classic pesto flavor & texture. And let me tell you, this artichoke lemon pesto is one of the best things to ever come out of our kitchen!
When it comes to simple recipes like this artichoke lemon pesto, using the best ingredients possible really makes a world of difference in the final outcome of the recipe. Marinated artichokes get elevated with fresh lemon zest & juice, real deal Parmigiano Reggiano, and of course rich and luscious olive oil. For this Italian inspired recipe, I used a beautiful 100% Italian extra virgin olive oil from Monini – namely their Tuscano IGP.
Obtained from the most precious varieties of olives from the Tuscan region, and characterized by pleasant fruity flavors and fragrances. Its unique characteristics have been recognized by the Protected Geographical Indication I.G.P., which indicates superior quality and guarantees the local origin. Monini’s Tuscano IGP has a fruity taste and a slight scent of almond, artichoke and green leaf – which made it the perfect choice for my artichoke lemon pesto.
This recipe has become a new staple in our kitchen. And because it relies on a pantry staple versus fresh herbs, we always have the ingredients to make it on hand. Perfect on sandwiches, mixed into salad dressings, spread onto a pizza, made into pasta sauce, or simply eaten with fresh bread – this artichoke lemon pesto is indispensable!
ARTICHOKE LEMON PESTO
- Total Time: 10 minutes
Ingredients
- 12 oz jar of marinated artichoke hearts, drained (don’t throw away the marinade, it’s great on salads, etc)
- 3 cloves of garlic, sliced
- a handful of parsley leaves (about 1 cup, loosely filled)
- juice & zest of 1 large lemon (use 2 lemons if smaller)
- 1 cup finely grated hard Italian cheese (I use Parmigiano Reggiano)
- 1/2 cup sliced almonds or pine nuts, toasted (pistachios or pumpkin seeds will work too)
- salt and pepper, to taste
- 1/2 tsp red crushed pepper (optional)
- at least 3/4 cup extra virgin olive oil (I used Monini Tuscan IGP)
Instructions
- To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
- Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup – 1 cup of olive oil to get a nice smooth pesto
- Taste and add salt, pepper, and more lemon juice if necessary.
- Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.
- Prep Time: 10 minutes
- Cook Time: 0 hours
- Category: Condiment
- Cuisine: Italian
I had the pleasure of creating this recipe for Monini as they celebrate 100 years of superior olive oil making! Their extra virgin olive oils are 100% Italian grown and I must say, that every olive oil that I have tried from Monini has been absolutely delicious. #monini100
This post is sponsored by Monini. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog.
MORE PESTO INSPIRATION:
Hoping to find the ingredients today-with bare shelves it’s going to be a treasure hunt for sure!
Yay! Hoping you are successful!
When I saw these photos, beautiful as always, I thought i wouldn’t make because I just didn’t have the patience to deal with fresh artichokes (been cooking & cleaning up here so much!!!) ….I was delighted that jarred are used. Made it, love it!
Haha! I am SO happy you made it and loved it Carolyn! And yes, cleaning fresh artichokes is SO time-consuming! Thank goodness for jarred marinated artichokes, right!?!?
I have a jar of artichokes waiting for this! My hubby is going to go crazy! We love artichokes! Thanks for another amazing recipe!
YAY! I cannot wait for you guys to taste this, it is a game-changer!
Unbelievably STUNNING shots here Bella!!!
Thank you SO much! <3
this is THE BEST not only Artichoke Lemon Pesto recipe, but THE BEST pesto recipe of ALL time PERIOD!!
Oh my goodness! Thank you SO much! I am so happy you like it!
We’ve eaten it about 30 times in the last two and a half weeks, I want this IN and ON just about EVERY savory thing I eat, LITERALLY!!!!
WOW! That is impressive! I am beyond ecstatic that you like it so much!
All I can say about it is freakin WWWW—-OOOO—-WWW, the smell, the taste, the texture, the way it’s flavor profile is SO versatile, the FREAKIN ARTICHOKES, I’m starting to drool just talking about it right now, may have to go eat some now that I’m all worked up!!!!!!!!!!!!!
HAHA! YAY! So so happy that this recipe is a hit for you! We are huge artichoke fans, so it was about time I shared this recipe with the world!
Ohh I almost forgot, that pasta dish you made with this Artichoke Lemon Pesto last week, all I can say is PERFECTION, it is THE PERFECT pasta dish, we’ve eaten that like 5 to 7 times already too, THANK YOU SSOOO MUCH Bella for all your AMAZING recipes on this blog, they have turned us into incredible cooks who can’t wait for our next home cook meal off of your blog each week, THANK YOU THANK YOU THANK YOU!!!!!!!
oh YAY! We adore that pasta dish! SO easy & tasty! You are so welcome!
Wonderful recipe, I did up the olive oil for a more thin pesto. I also added some (1/2 cup) fresh Italian Basil from my garden.
Ooooh! Love the addition of fresh basil! So happy you enjoyed my recipe!