This lemon artichoke pesto makes a delicious appetizer or side dish that comes together easily. (It’s also a great way to use up lots of fresh oregano!)
Jump to:
About the recipe:
This pesto is fresh, herby, lemony and has great umami from grated Parmesan cheese and chopped pine nuts. It has a nice, sort of chunky consistency and the chopped artichokes give you something to bite into. Serve it with baguette for a delicious vegetarian appetizer or as a side dish with chicken or beef.
Ingredients:
Ingredient note:
- You want to get canned artichoke hearts that are labeled small and tender. (There are usually 8 hearts in one 14-ounce can.) Larger artichoke hearts are too tough for this recipe.
How to make it:
This is a very simple recipe. Finely chop the artichoke hearts, the oregano and the pine nuts, then mix all ingredients together. Chopping all the fresh oregano leaves will take a little while but even so, the recipe comes together in 15 minutes.
How to serve it:
Serve the pesto cold with fresh baguette slices as an appetizer. You can also serve it as a side dish for chicken or beef burgers.
How to store leftovers:
Store leftovers in an airtight container in the fridge.
More delicious oregano recipes:
See all oregano recipes →
Did you make this recipe? Please leave a star rating or comment! Join our mailing list to get all the latest recipes sent to your inbox!
Full Printable Recipe
Lemon Artichoke Pesto with Fresh Oregano
Ingredients
- 8 canned small artichoke hearts,* drained
- 2 teaspoons lemon juice, more to taste
- 2 garlic cloves, minced or pressed through a garlic press
- ½ cup olive oil
- ½ cup finely grated Parmesan
- ½ cup finely chopped pine nuts
- ½ cup finely chopped fresh oregano leaves (you need about 24 six-inch sprigs with fully grown leaves for that)
Instructions
- Finely chop the artichoke hearts. Transfer to a bowl.
- Add all remaining ingredients and mix until well combined.
- Season to taste with more lemon juice and serve with baguette.
Leave a Comment