Artichoke Lemon Pesto

I’ve used it for everything from a dip for vegetables and a spread for sandwiches to a sauce of fresh pasta. The bright lemony flavors are very versatile and pair well with many summer vegetables. Best of all, I often give this to my daughter and she gobbles it down, none the wiser that it is made from artichokes – a vegetable I am still trying to get her to come around to!


  • 1 14 ounce can artichoke hearts, drained
  • ½ cup freshly grated Parmesan cheese
  • ½ cup pine nuts
  • Zest and juice of 1 medium lemon
  • 2 garlic cloves, peeled
  • ½ cup good quality olive oil
  • Pinch Kosher salt


Add the artichoke hearts, pine nuts, lemon juice, zest, garlic and salt to a food processor fitted with a blade. Pulse about 10-12 times until the ingredients come together, but are not completely smooth

Pour the olive oil into the paste in a steady stream while pulsing until it comes together into a thick paste.

Store in the fridge until ready to use.

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