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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
