Ingredients for Lemon Artichoke Pesto
- 7 oz can artichoke hearts, drained and roughly chopped
- 2 cloves garlic
- 1/2 cup packed fresh basil leaves
- 1/4 cup reserved pasta water (plus 1-2 tablespoons, if needed)
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- 1 tablespoon lemon juice
- 1/4 cup olive oil (plus 1 teaspoon at a time, if needed)
- Fresh Lemon Rind
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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How to Make Lemon Artichoke Pesto
- Combine 1/2 cup packed fresh basil leaves, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1/4 cup olive oil, 7 oz can artichoke hearts (drained and roughly chopped), 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a food processor.
- Process until smooth, scraping down the sides as needed. Add more olive oil, 1 teaspoon at a time, if needed to reach desired consistency.
- Cook your favorite pasta according to package directions. Reserve about 1/4 cup of pasta water before draining.
- Add the pesto to the cooked pasta and toss to combine. Add a tablespoon or two of reserved pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
4g
Carbs
2g
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15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Sauces Main Dish Condiments Etc Eggs Dairy Vegetables Easy Beginner Cook Dinner Party Vegetarian Food Processor Blender Dietary Low Cholesterol Low Calorie Low Carb Savory Sauces Healthy 2 Low In Something Equipment Small Appliance 3 Steps Or Less
