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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A refreshingly quick pesto that is gluten-free and dairy-free. Inspired by @thegiadzy and @giadadelaurentiis, this pesto combines artichoke hearts, arugula, basil, and lemon for a fiber-rich, antioxidant-packed dip, sandwich spread, or pasta sauce. Adding butter beans is a great way to boost protein while keeping it delicious. The flavors deepen overnight, making leftovers even better.
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Add artichoke hearts, baby arugula, basil leaves, lemon juice, lemon zest, sea salt, olive oil, and garlic to a blender or food processor.
Pulse until well blended and smooth.
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Store leftovers in an airtight container and refrigerate.
Add a can of butter beans to boost protein and enhance flavor.
The pesto tastes even better the next day as the flavors deepen.
Can I use frozen artichoke hearts instead of jarred?
Yes, just make sure to thaw and drain them before using.
What can I use this pesto for?
It works great as a dip, sandwich spread, or pasta sauce.
How long does this pesto last in the fridge?
It can last up to 3–4 days in an airtight container in the refrigerator.
Can I substitute arugula with another green?
Yes, spinach or kale can be used as substitutes for arugula.
Is it possible to make this pesto nut-free?
This recipe is already nut-free, making it suitable for those with nut allergies.
