A good pesto is so simple to prepare, and no pesto is as easy as this Artichoke and Lemon Pesto with Capers. It’s a great pesto for any hot or cold pasta, in fact, a summer picnic pasta salad with this pesto is phenomenal!
Artichoke and Lemon Pesto with Capers is just what the name suggests. Why? Because pesto shouldn’t be complicated. There shouldn’t be a long list of ingredients. And, the title of the recipe should tell you almost exactly what’s in it.
So, let’s see… what do we have in this Artichoke and Lemon Pesto with Capers? Well, there’s artichokes, and lemons, and capers. Oh, and a few pantry staples such as olive oil, garlic, salt, and pepper. That’s pretty much it! All you really need other than those few ingredients is a food processor.
My favourite thing about pesto is the versatility of most of them. For this Artichoke and Lemon Pesto with Capers, for example, I transferred the entire contents to a food safe container and placed it in the refrigerator. This particular pesto can be stored in the refrigerator for up to five days, but it will never last that long.
Typically, when one hears pesto, they think of pasta. But, Artichoke and Lemon Pesto with Capers lends itself to so much more than just pasta. As you can see from one of the photographs in this post, I used the pesto as a spread on some lightly toasted baguette.
Pesto can be smeared on anything really. This particular pesto, with the lemon and the capers, would be delicious on grilled fish. And, it would also taste great on a grilled vegetable sandwich. How about tossing a cup or so into a potato salad instead of mayo. Add a little bit more olive oil and toss with the cooked potatoes that have been cooled for a wonder summer side dish.
I would also like to think that this Artichoke and Lemon Pesto with Capers would also be a great addition to a tuna salad. Just a regular old can of tuna that has been drained, maybe with some fresh chopped parsley and a cup or so of drained and rinsed navy beans. Such a fast and easy tuna and bean salad!
Now, Dear Reader, if you love pesto as much as I do, then you must check out some of my favourite pesto recipes. Lord Byron’s Kitchen has quite a few pesto recipes that you can take a look at. My top three personal favourites are:
- Sun Dried Tomato Pesto
- Kale and Walnut Pesto
- Roasted Red Pepper Walnut Pesto
- Scallion and Basil Pesto
There you have it, Dear Reader. Including this current pesto, the Artichoke and Lemon Pesto with Capers, I’ve given you four more pesto recipes that you can take a look at. There’s really no excuse not to dust off your food processor and eat some really great tasting food. Like I said, whether it be pasta, or crostini, the options are there. I trust you’ll enjoy all of these pestos and I can’t wait to hear which of them is your favourite. Cheers!
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Artichoke and Lemon Pesto with Capers
- 4 cups marinated artichoke hearts, drained and lightly squeezed dry
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces jarred capers, drained
- Place the ingredients into your food processor in this order: garlic, salt, pepper, olive oil, artichoke hearts, half the amount of capers, and the lemon juice. Pulse until very well combined.
- Transfer the mixture to a mixing bowl and add the rest of the capers and the parsley. Toss together.
- Transfer to a food-safe container with a tight-fitting lid and refrigerate for up to five days.
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