Artichoke and Arugula Pesto

Name: Artichoke and Arugula Pesto
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: artichoke hearts; garlic cloves; baby arugula; basil leaves; lemon zest; kosher salt; lemon juice; olive oil

15 mins prepServes 8

This artichoke and arugula pesto is a gluten-free and dairy-free dip or sauce, made by blending artichokes and arugula with fresh basil and a hint of lemon. This simple recipe skips cheese, allowing the artichokes to shine, while the arugula adds a peppery kick. It's perfect for serving with crackers, chips, or as a pasta sauce.

8 servings

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Instructions

1: In a food processor, combine the artichoke hearts and garlic. Pulse until the artichokes are roughly chopped.

2: Add the arugula, basil, lemon zest, and salt. Pulse again to combine the ingredients and chop roughly the same size.

3: Add the lemon juice and olive oil, and pulse a few more times until you reach the desired texture or consistency of a thick dip.

4: Serve with crackers, crudites, chips, on crostini, or as a pasta sauce loosened with some pasta water.

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Artichoke and Arugula Pesto

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