Lemon Olive Pesto

 

If you are a pesto lover like I am then you owe it to yourself to give this unique one a try. This Lemon Olive Pesto is a vibrant culinary gamer and will rapidly become your new go-to! Bursting with the buttery richness of green olives, the fresh herbaceous notes of basil and parsley, and a zesty kick from lemon, this pesto is a delightful departure from the traditional pine nut and basil version. Inspired by a recipe from Melissa’s Produce, this easy-to-make condiment is perfect for tossing with pasta, spreading on sandwiches, or serving as a dip with crusty bread. Ready in just 10 minutes, it’s a versatile addition to your kitchen repertoire that’s sure to impress!

Lemon Olive Pesto 

 1 10.6-oz. jar pitted Frescatrano olives

½ bunch fresh basil leaves (about ½ c.)

½ bunch flat-leaf Italian parsley (about ½ c.)

1 heaping T. organic capers, rinsed

1 lemon, juiced and zest removed in ½-inch strips with a vegetable peeler

½ t. fine sea salt

½ t. red pepper flakes

¼ c. good-quality California extra virgin olive oil

Pit the olives if not already pitted, rinse the capers, and zest the lemon using a vegetable peeler to create ½-inch strips. 

Add the olives, basil, parsley, capers, lemon zest, lemon juice, salt, and red pepper flakes to a food processor. Pulse several times until the mixture is combined but still chunky.With the food processor running, slowly drizzle in the olive oil until fully incorporated. Stop processing to maintain a chunky texture. 

Transfer the pesto to a bowl. Serve immediately or store in an airtight container in the fridge for up to 5 days. For best flavor, let it come to room temperature before serving.

 Serves 4-6

Serving Suggestions

Pasta: Toss with warm spaghetti or linguine for a quick weeknight dinner.

Appetizer: Spread on toasted baguette slices for a zesty bruschetta.

Main Dish: Spoon over grilled halibut or chicken for a burst of flavor.

Dip: Serve with crudités or pita chips for a crowd-pleasing appetizer.

Breakfast: top with egg slices and melted cheese.

Or...be a piggy and eat it with a spoon.

 To store, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation. Keeps in the fridge for 3-5 days.

This Lemon Olive Pesto is a game-changer for anyone who loves bold, fresh flavors. Whether you’re hosting a dinner party or just spicing up a weeknight meal, this recipe will become a staple in your kitchen. Try it today and let us know how you use it in the comments below!

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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!

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