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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