artichoke pesto

Lemony Artichoke Pesto is a new spin on traditional pesto adding a tangy, hearty flavor. Pair with Pine nuts, sun dried tomatoes and Parmesan cheese and serve over your favorite pasta!&nbsp;

Lemony Artichoke Pesto with Pasta

artichoke hearts (drained)

lemon

extra virgin olive oil (divided)

shallot (minced)

garlic

fine sea salt

white pepper

pine nuts (lightly toasted)

tomatoes (minced)

parmesan reggiano cheese (grated)

Chicken

In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.

Add shallot, garlic, fine sea salt and white pepper, pulsing several more times. Set aside.

In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.

Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.

If you've made this recipe, come back and let us know how it was!&nbsp;

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Lemony Artichoke Pesto with Pasta

Top 1 artichoke pesto recipes from across the web

The most viewed artichoke pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemony Artichoke Pesto with Pasta

The most viewed artichoke pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine