Description
This vibrant artichoke lemon pesto brings the bright, tangy flavors of the Mediterranean to your table in minutes. Perfect for pasta, sandwiches, or as a dip.
Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1 lemon, zested and juiced
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Combine artichoke hearts, basil, parsley, Parmesan, pine nuts, garlic, lemon zest, and lemon juice in a food processor.
- Pulse until roughly chopped.
- With the processor running, slowly drizzle in the olive oil until smooth and creamy.
- Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to one week.
Notes
For a vegan version, substitute nutritional yeast for Parmesan and use a vegan-friendly pesto base.
Nutrition
- Calories: 220
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 6g
- Protein: 5g