I can’t get over how this artichoke and lemon pesto turns a simple summer meal into something bright, zippy, and totally crave-worthy. One batch in the fridge means effortless pasta, sandwiches, grain bowls, and more are already halfway done.

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I’m obsessed with this artichoke and lemon pesto because it tastes bright, briny, and wildly useful without trying too hard. I keep a jar in my fridge all summer, then smear it on sandwiches, toss it with pasta, drag crusty bread through it, or spoon it over grilled anything.

The artichoke hearts give it that savory, slightly tangy bite I can’t stop chasing, and lemon zest keeps the whole thing sharp and fresh. And yes, I absolutely make a bigger batch than I think I need.

It disappears fast. But that’s the point.

Quick meals, loud flavor, zero boring bites.

Ingredients

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Artichoke hearts make it creamy, tangy, and a little briny in the best way.
Basil brings that fresh pesto smell you’ll want on everything.
Parsley keeps things bright, green, and not too heavy.
Parmesan adds salty richness, plus it helps the pesto feel fuller.
Toasted nuts give crunch, warmth, and a little healthy fat.
Garlic brings the punch, because pesto without garlic feels kind of sad.
Lemon zest makes it sunny and fresh without extra liquid.
Lemon juice adds zing and balances the cheesy, nutty stuff.
Olive oil pulls it together and makes it silky.
Sea salt wakes everything up, so don’t skip tasting.
Black pepper adds a tiny bite that’s easy to love.
Basically, red pepper flakes add heat if you like a little kick.

Ingredient Quantities

1 14 ounce jar artichoke hearts, drained and roughly chopped (about 2 cups)

1 cup fresh basil leaves, packed

1/4 cup fresh flat leaf parsley

1/2 cup finely grated Parmesan cheese

1/4 cup toasted pine nuts or walnuts

2 garlic cloves

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1/3 to 1/2 cup extra virgin olive oil, plus more to adjust consistency

1/2 teaspoon fine sea salt, or to taste

1/4 teaspoon freshly ground black pepper

Pinch of red pepper flakes, optional

How to Make this

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1. Drain the artichoke hearts and roughly chop them; pack the basil and parsley leaves so measurements are accurate.

2. In a food processor combine the chopped artichokes, basil, parsley, grated Parmesan, toasted pine nuts or walnuts, garlic cloves, lemon zest, lemon juice, salt, pepper and red pepper flakes if using.

3. Pulse the mixture several times to break down the ingredients, scraping down the bowl as needed to keep everything even.

4. With the processor running, slowly stream in 1/3 cup of extra virgin olive oil until the mixture comes together into a coarse pesto.

5. Stop and taste, then add up to the remaining 1/6 cup olive oil if you prefer a looser, silkier consistency.

6. Adjust seasoning with more salt, lemon juice, or red pepper flakes to taste.

7. If you want a smoother pesto, process longer; for a chunkier texture, pulse less.

8. Transfer the pesto to a jar or airtight container and smooth the top; drizzle a thin layer of olive oil over the surface to help preserve color.

9. Refrigerate for up to 5 days or freeze in portions for up to 3 months.

10. Serve tossed with pasta, spread on crostini, stirred into salads or used as a bright sauce for grilled vegetables, chicken, or fish.

Equipment Needed

1. Jar opener or bottle opener
2. Fine mesh strainer or colander
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Food processor
7. Rubber spatula or spoon for scraping
8. Airtight jar or container for storing

FAQ

Can I use fresh artichokes instead of jarred? Yes, but steam or boil trimmed fresh artichoke hearts until tender, cool, and chop to yield about 2 cups before proceeding; jarred artichokes save time and provide consistent texture.

How do I adjust the pesto texture? Start with 1/3 cup olive oil and pulse until you reach a coarse paste; add more oil a tablespoon at a time to loosen it to a spreadable or saucy consistency.

Can I make this vegan? Yes, omit the Parmesan and replace it with 1/4 cup nutritional yeast or an extra 2 tablespoons of toasted nuts for savory, cheesy notes.

How long will the pesto keep in the fridge or freezer? Refrigerated in an airtight container with a thin film of olive oil on top, it will keep 4 to 5 days. For longer storage, freeze in portions for up to 3 months; thaw in the fridge before using.

What can I serve it with? Toss with pasta, spread on crostini, use as a sandwich or pizza base, stir into grain bowls, or spoon over grilled fish or roasted vegetables.

Can I substitute the nuts or skip them? Toasted pine nuts or walnuts add richness and texture. Substitute toasted almonds or cashews, or omit if needed, but add a little more cheese or olive oil to maintain body and flavor.

How To Make Artichoke And Lemon Pesto Recipe Substitutions and Variations

Artichoke hearts: substitute equal volume of roasted cauliflower florets, cooked asparagus tips, or a jar of marinated artichokes for extra flavor
Pine nuts or walnuts: use toasted almonds, cashews, or pistachios for similar texture and richness
Parmesan cheese: swap Pecorino Romano for a sharper bite, grated Asiago, or nutritional yeast for a dairy free option
Fresh basil: replace with packed baby spinach, packed arugula for a peppery note, or a mix of parsley and mint

Pro Tips

1. Toast the nuts briefly in a dry skillet until fragrant and just starting to color. They will release more flavor and give the pesto a deeper, nuttier backbone. Cool them before processing so the oils do not overheat and turn bitter.

2. Pat the basil and parsley very dry with paper towels or spin them in a salad spinner. Excess water will water down the pesto and make it look dull quickly.

3. Use a chunkier pulse for a rustic texture, or run the processor longer with more olive oil for a silkier sauce. If you like some chew, reserve a tablespoon of chopped artichoke or nuts and fold them in at the end.

4. To preserve bright green color and fresh flavor, press a thin film of olive oil over the surface in the jar, and add a squeeze more lemon when reheating or serving from the fridge. Freeze in tablespoon or quarter cup portions for easy thaw-and-use servings.

How To Make Artichoke And Lemon Pesto Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

158

kcal

Equipment: 1. Jar opener or bottle opener
2. Fine mesh strainer or colander
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Food processor
7. Rubber spatula or spoon for scraping
8. Airtight jar or container for storing

Ingredients

1 14 ounce jar artichoke hearts, drained and roughly chopped (about 2 cups)
1 cup fresh basil leaves, packed
1/4 cup fresh flat leaf parsley
1/2 cup finely grated Parmesan cheese
1/4 cup toasted pine nuts or walnuts
2 garlic cloves
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 to 1/2 cup extra virgin olive oil, plus more to adjust consistency
1/2 teaspoon fine sea salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes, optional

Directions

Drain the artichoke hearts and roughly chop them; pack the basil and parsley leaves so measurements are accurate.
In a food processor combine the chopped artichokes, basil, parsley, grated Parmesan, toasted pine nuts or walnuts, garlic cloves, lemon zest, lemon juice, salt, pepper and red pepper flakes if using.
Pulse the mixture several times to break down the ingredients, scraping down the bowl as needed to keep everything even.
With the processor running, slowly stream in 1/3 cup of extra virgin olive oil until the mixture comes together into a coarse pesto.
Stop and taste, then add up to the remaining 1/6 cup olive oil if you prefer a looser, silkier consistency.
Adjust seasoning with more salt, lemon juice, or red pepper flakes to taste.
If you want a smoother pesto, process longer; for a chunkier texture, pulse less.
Transfer the pesto to a jar or airtight container and smooth the top; drizzle a thin layer of olive oil over the surface to help preserve color.
Refrigerate for up to 5 days or freeze in portions for up to 3 months.
Serve tossed with pasta, spread on crostini, stirred into salads or used as a bright sauce for grilled vegetables, chicken, or fish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.