Name: Lemon Artichoke Pesto with Fresh Oregano
Prep time: 15 min
Total time: 15 min
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

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This lemon artichoke pesto makes a delicious appetizer or side dish that you can put together very quickly. (It’s also a great way to use up lots of fresh oregano!)

Lemon oregano artichoke salad on a plate with baguette slices. — Lemon artichoke pesto is a great appetizer that’s easy to make.

If you like Mediterranean-inspired appetizers, be sure to also check out this Orzo Pesto Salad with Grilled Shrimp and these Bruschetta with Basil-Infused Olive Oil.

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 ->

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Lemon Artichoke Pesto with Fresh Oregano

Nicole B.

This delicious lemon artichoke pesto is full of fresh herb and lemon flavors and makes a great appetizer.

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Prep Time 15 mins

Total Time 15 mins

Course Appetizer, Side Dish

Cuisine American, Italian

Servings small portions

Calories (estimated) 476 kcal

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.

Notes

*You want to get canned artichoke hearts that are labeled small and tender. (There are usually 8 artichoke hearts in one 14-ounce can.) Larger artichoke hearts are too tough for this recipe.

Nutrition

Calories: 476kcal

Keywords: lemon artichoke pesto