Giada’s Artichoke and Arugula Pesto: A Fresh Twist on a Classic

I’ve been diving into arugula recipes this week, and stumbling across Giada’s Artichoke and Arugula Pesto was a game-changer. I’d never thought to use arugula in pesto, but this recipe blew me away! The peppery bite of arugula, paired with the tangy artichoke hearts and fresh basil straight from my garden, created a vibrant, flavorful dip that I couldn’t stop eating. Seriously, I could devour this stuff with a spoon! It’s perfect for crackers, veggies, chips, crostini, or even as a pasta sauce with a splash of pasta water.Here’s the recipe to try yourself:

Giada’s Artichoke and Arugula Pesto

 1 14-oz. jar artichoke hearts, drained well
1 large or 2 small garlic cloves
3 c. packed Melissa’s arugula, roughly chopped
1 c. packed basil leaves, roughly chopped
1 t. lemon zest (from 1 lemon)
½ t. kosher salt
1½ T. freshly squeezed lemon juice (from ½ a lemon)
½ c. olive oil

 In a food processor, combine artichoke hearts and garlic. Pulse until roughly chopped.

Add arugula, basil, lemon zest, and salt. Pulse to combine, keeping ingredients roughly the same size.

Add lemon juice and olive oil. Pulse until it reaches a thick, dip-like consistency.

Serve with crackers, crudité, chips, crostini, or as a pasta sauce loosened with pasta water.

This pesto is a must-try for anyone looking to elevate their appetizer game or add a fresh twist to pasta night. The bright, zesty flavors make it a versatile crowd-pleaser!

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Artichoke Pesto

 

If you’re looking for a recipe that’s as easy as it is unforgettable, this Artichoke Pesto recipe that I found on the back of a jar of Mezzetta marinated artichoke hearts is going to be your new go-to. Ready in less than 10 minutes, this vibrant, nutty, and zesty spread is a game-changer for weeknight dinners, impromptu gatherings, or even a solo treat. What makes it stand out? The unique combination of Artichoke Hearts, toasted walnuts, fresh parsley, and Parmigiano Reggiano creates a flavor profile that’s both sophisticated and comforting. Whether you’re tossing it with pasta or slathering it on toasted ciabatta, this pesto is versatile enough to elevate any dish.

 I love how this recipe comes together with minimal effort—just toss everything into a food processor, blend, and you’re done! It’s perfect for busy days when you want something homemade without the fuss. Plus, it stores beautifully in the fridge for up to four days, making it a meal-prep dream. The artichoke hearts add a tangy, savory depth that sets this pesto apart from the classic basil version, while the lemon zest and juice bring a bright, fresh finish. Trust me, one bite and you’ll be hooked on this deliciously unique creation. I could eat it with a spoon.

Artichoke Pesto

1 c. Mezzetta Marinated Artichoke Hearts, drained

1 c. fresh parsley leaves

½ c. toasted walnuts

Zest and juice of 1 Melissa’s organic lemon

2 garlic cloves

Salt and pepper, to taste

1 c. freshly grated Parmigiano Reggiano

½ c. Mezzetta Drizzle Extra Virgin Olive Oil

Cooked pasta or toasted ciabatta, for serving

 Place all ingredients except the olive oil onto a food processor and pulse until finely chopped. With the processor running, slowly drizzle in the olive oil, processing until smooth. Transfer to an airtight container and store in the fridge for up to 4 days.

 Serve over warm pasta or spread on toasted or grilled ciabatta.

 This artichoke pesto is proof that simple ingredients can create something extraordinary. Its versatility means you can use it as a dip, sandwich spread, or even a pizza topping. Whether you’re a pesto purist or just looking to try something new, this recipe will quickly become a staple in your kitchen. Whip it up, savor the deliciousness, and let its unique flavors shine!

 As an Amazon Associate I earn from qualifying purchases.