Artichoke and Arugula Pesto

Name: Artichoke and Arugula Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 1 (18.34 ounce) jar artichoke hearts, drained well; 1 large or 2 small garlic cloves; 3 cups packed baby arugula, roughly chopped; 1 cup packed basil leaves, roughly chopped; 1 teaspoon lemon zest, from 1 lemon; 1/2 teaspoon kosher salt; 1 1/2 tablespoons freshy squeezed lemon juice, from 1/2 a lemon; 1/2 cup olive oil

giadzy.com

Your recipes

Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Author : Giadzy

Ingredients

Remove All · Remove Spices · Remove Staples

1 (18.34 ounce) jar artichoke hearts, drained well1 large or 2 small garlic cloves3 cups packed baby arugula, roughly chopped1 cup packed basil leaves, roughly chopped1 teaspoon lemon zest, from 1 lemon1/2 teaspoon kosher salt1 1/2 tablespoons freshy squeezed lemon juice, from 1/2 a lemon1/2 cup olive oil

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

In a food processor combine the artichoke hearts and garlic. Pulse until the artichokes are roughly chopped. Add the arugula, basil, lemon zest and salt. Pulse again to combine the ingredients and chop roughly the same size. Add the lemon juice and olive oil and pulse a few more times until desired texture or the consistency of a thick dip. Serve with crackers, crudite, chips, on a crostini, or as a pasta sauce loosened with some pasta water.