Artichoke and Arugula Pesto

Name: Artichoke and Arugula Pesto
Prep time: 5 min
Total time: 5 min
Yield: 6

5 MINPrep Time

6Servings

by Giadzy

Member Exclusive

Photo Credit: Elizabeth Newman

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An identity crisis never tasted so delicious! Whether you enjoy this as a dip, a crostini topper, a sandwich spread or a pasta sauce, it’s absolutely delicious. The sweet artichoke hearts create a hearty yet silky-smooth base for this condiment, and it’s packed with flavor from basil, lemon, garlic and arugula.

Artichoke and Arugula Pesto

Rated 5.0 stars by 1 users

Prep Time

5 minutes

Ingredients

1 (18.34 ounce) jar artichoke hearts, drained well

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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

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Instructions

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.