• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Autumn/Fall
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Knife and Soul
menu icon
go to homepage
  • About me
  • Recipes
  • Autumn/Fall
  • Free eBook
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About me
    • Recipes
    • Autumn/Fall
    • Free eBook
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » 15 minute dishes » Lemon Pesto Pasta Sauce with Artichoke

    Lemon Pesto Pasta Sauce with Artichoke

    Published: Jun 22, 2023 by Helen·

    Jump to Recipe Print Recipe
    Lemon Pesto Pasta in a white bowl.
    Lemon Pesto Pasta in a white bowl.
    Lemon Pesto Pasta in a white bowl.

    A citrusy and refreshing lemon pesto pasta sauce that you can whip up in just 15 minutes and toss with al dente pasta for a light and delicious meal.

    Lemon Pesto Pasta in a white bowl.

    This tantalizing twist on traditional basil pesto brings together the tangy brightness of lemons, creamy rich Parmesan, toasted nuts, and sweet earthy artichokes.

    Have you tried red pesto pasta? Made with a tasty blend of sun-dried tomatoes and red peppers, like Thai Basil Pesto, it's another great alternative to traditional pesto recipes like this basil pesto linguine.

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • 4 reasons why you'll love this recipe:
    • 🛒 Key ingredients:
    • Substitutions:
    • Variations:
    • 🧑‍🍳 Recipe steps
    • 🍽️ Serving suggestions
    • Expert Tips
    • 🙋 Recipe FAQs
    • 😋 Check out my other pesto recipes
    • 📖 Recipe
    • Lemon Pesto Pasta Sauce with Artichoke

    4 reasons why you'll love this recipe:

    1. Quick and easy - ready in just 15 minutes
    2. Light, citrusy, and refreshing - perfect for lunch or a light dinner.
    3. Make-ahead and freezer friendly - keeps in the fridge for up to 3 days and in the freezer for up to 3 months.
    4. Versatile - serve as a main or side. Toss on pasta, gnocchi, or use to make salad dressing or sandwich spread.

    🛒 Key ingredients:

    All recipe ingredients laid out on a white background.
    • Nuts: Pine nuts, walnuts and almonds all work well so feel free to use what you have already. Whatever you choose, ensure you toast the nuts first to enhance their flavour and texture.
    • Parmesan: Gives the pesto a nutty savoury flavour and should be finely grated first.
    • Lemon: The star ingredient. Unwaxed are recommended as you need the zest as well as the juice.
    • Artichokes: Add an earthly sweetness and creamy texture. Use canned or jarred. If you use fresh artichoke, you will need to cook it first.
    • Olive oil: The amount might seem like a lot but it's needed to bring the pesto to the right consistency.
    • Seasoning: There's salt and pepper plus optional garlic powder to add extra flavour and turmeric to give the pesto sauce a warm yellow colour.
    • Pasta: Choose the shape you fancy. I personally like to serve lemon pesto with long pasta like spaghetti or linguine.
    • Pasta water: the starchy water in which the pasta is cooked is used to make the pesto sauce nice and juicy and bring it to the right consistency. Make sure you reserve a couple of cups before you drain the pasta.
    • To serve: Extra Parmesan and some roughly chopped fresh basil leaves are optional but highly recommended.

    Substitutions:

    Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

    • Parmesan: swap for another hard cheese like Pecorino or Grana Padano or use nutritional yeast for a vegan alternative.
    • Garlic powder: You can use a fresh garlic clove instead. I recommend crushing it and frying for a minute or two in olive oil first to mellow the bitter taste.

    Variations:

    Fresh and zesty lemon pesto pasta is very versatile, with lots of optional add-ins to jazz it up.

    • Protein: Toss in some cooked/leftover chicken or shrimp with the cooked pasta.
    • Artichokes: If you have artichokes leftover, you can add them to the pasta too.
    • Greens: Add spinach, kale or arugula.
    • Nuts: Top with toasted nuts for extra protein.
    • Parmesan crumbs: Add toasted breadcrumbs mixed with dried herbs and Parmesan for a crunchy topping.

    Also, lemon pesto is not just for pasta. You can add it to gnocchi, potato salad, chicken or fish, or use it as a sandwich spread.

    🧑‍🍳 Recipe steps

    *Be sure to see the recipe card below for the full ingredients list & instructions! *

    Step 1: Place a pan on a medium to high heat, toast the nuts until light brown and fragrant and set aside.

    Toasting walnuts in a pan.

    Step 2: Cook the pasta according to packet instructions. Meanwhile, blitz the toasted nuts, lemon zest, lemon juice, olive oil, salt, artichokes, garlic powder, and turmeric (if using) using a food processor until they form a smooth paste.

    The blitzed ingredients in a food processor.

    Step 3: Drain the pasta, ensuring you reserve a couple of cups of the starchy cooking water first. Put the cooked pasta into a clean bowl or new pan, pour on the pesto sauce and toss together. Add a little reserved pasta water, a tablespoon at a time, until the pesto sauce reaches the desired consistency. Then serve immediately, topped with optional fresh basil and more grated Parmesan.

    Tossing the cooked pasta and pesto sauce together in a white bowl.

    🍽️ Serving suggestions

    Lemon pesto pasta can be served as a main or as a side dish with chicken and fish like my chicken panko or salmon with dill sauce.

    It pairs nicely with garlic bread or a fresh salad like my Spinach and Chickpea Salad, Carrot, Cucumber & Mooli Salad or Strawberry and Rocket Salad.

    Expert Tips

    1. Avoid peeling off the white pith when zesting the lemons. It will add bitterness to the pesto.
    2. Keep an eye on the pine nuts. They can go from nicely brown to burnt very quickly.
    3. Reserve some pasta water to pour on the cooked pasta pesto to bring it to the correct consistency. I suggest reserving about a cup. You probably won't need all of it, but it's better to have some leftover to ensure you have enough.
    4. Mix the pasta in a new bowl or pan rather than the pan you cooked the pasta in. Keeping the pesto sauce cool helps to preserve its vibrant citrusy flavours. 

    🙋 Recipe FAQs

    What's the best way to store lemon pesto?

    Pesto can be stored in an airtight container in the refrigerator for up to a week and frozen for up to 3 months. In both cases, it's advisable to cover the surface with a thin layer of olive oil to prevent browning. The bright lemony flavour might become muted after storing the pesto so you might want to add some extra lemon juice when you toss it with the pasta.

    What can I do if the pesto is too thick?

    Add a little reserved pasta water until the sauce reaches the desired consistency. Add a little at a time (no more than a tablespoon) to prevent the sauce from becoming too thin and watery.

    I don't have a lemon zester, what can I use instead?

    You can use a fine cheese grater or you can carefully peel the lemon using a vegetable peeler and then finely chop the peel to create lemon zest.

    Can I substitute the nuts with a different type?

    There are several nut types that will work well in lemon pesto including pine nuts, almonds, pistachios, cashews and walnuts. Ensure you toast the nuts first until light brown and fragrant to enhance their texture and flavour.

    Can I use bottled lemon juice instead of fresh lemons for the pesto?

    Fresh lemons are preferred because they will give you a bright and more natural citrusy flavour, but you can substitute them with bottled lemon juice if necessary. Just not that it might alter the flavour of the pesto. Adjust the quantity of bottled lemon juice based on your preferences, starting with a smaller amount, and adding more gradually until you achieve the desired level of lemon flavour in the pesto.

    Lemon Pesto Pasta in a white bowl.

    😋 Check out my other pesto recipes

    • Pesto pasta served in a white bowl.
      Linguine Pesto Pasta - Linguine Al Pesto
    • A bowl of Red Pesto Pasta
      Sun-dried Tomato Red Pesto Pasta (pesto rosso)
    • Pesto Crusted Salmon
      Pesto Crusted Salmon
    • Easy Lasagne Al Pesto
      Easy Lasagne Al Pesto

    Did you try this recipe?

    It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    Lemon Pesto Pasta in a white bowl.

    Lemon Pesto Pasta Sauce with Artichoke

    Author: Helen
    A citrussy and refreshing lemon pesto pasta sauce with Parmesan, toasted nuts, and sweet earthy artichokes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 689 kcal

    Equipment

    • Parmesan grater
    • saucepan
    • colander
    • Tongs
    • food processsor

    Ingredients
     

    Lemon Pesto Sauce

    • 40 g (⅓ cup) walnuts, almonds or pine nuts (Note 1)
    • 80 g (¼ cup) artichokes (Note 4)
    • 50 g (½ cup) Parmesan finely grated (Note 2)
    • 2 lemons zest (Note 3)
    • 1 lemon juice
    • 80 ml (⅓ cup) olive oil
    • ½ tsp salt
    • ½ tsp garlic powder optional (Note 5)
    • ¼ tsp ground turmeric optional (Note 6)

    Pasta

    • 400 g (14 oz) pasta (Note 7)
    • 250 ml (200 ml) reserved pasta water (Note 8)

    To serve (optional)

    • Parmesan grated
    • Fresh Basil chopped

    Instructions
     

    • Place a skillet on a medium to high heat and, lightly toast the nuts until they become lightly browned and fragrant. Remove them from the heat and set aside.
    • Cook the pasta according to the package instructions in a generously salted pan of boiling water until al dente. Before draining the pasta, reserve about a cup (250ml) of the cooking water.
    • In a food processor or blender, combine the toasted nuts, artichokes, Parmesan, lemon zest, lemon juice, olive oil, salt, garlic powder, and turmeric (if using). Blend the ingredients until they form a smooth paste.
    • Put the drained pasta into a separate bowl or pan, pour on the lemon pesto and toss together. Add reserved pasta water a tablespoon at a time until the sauce reaches the desired consistency.
    • Serve immediately topped with optional fresh basil and more grated Parmesan.

    Notes

    1. Nuts: pine nuts, walnuts and almonds all work well.
    2. Parmesan: substitute with another hard cheese like Pecorino or Grana Padano or use nutritional yeast for a vegan alternative.
    3. Lemon zest: You can use a lemon zester, a fine cheese grater or you can carefully peel the lemon using a vegetable peeler and then finely chop the peel to create lemon zest. Avoid peeling off the white pith when zesting the lemons. It will add bitterness to the pesto.
    4. Artichokes: Use canned or jarred. If you use fresh artichoke, you will need to cook it first.
    5. Garlic powder: You can use a fresh garlic clove instead. I recommend crushing it and frying for a minute or two in olive oil first to mellow its bitter flavour.
    6. Turmeric: This is optional and used to give the sauce a vibrant yellow flavour. 
    7. Pasta: Choose the shape you fancy. I personally like to serve lemon pesto with long pasta like spaghetti or linguine. 
    8. Reserved pasta water: The starchy water in which the pasta is cooked is used to make the pesto sauce nice and juicy and bring it to the right consistency. Make sure you reserve a couple of cups before you drain the pasta.
    Storage:
    Lemon pesto can be stored in an airtight container in the refrigerator for up to a week and frozen for up to 3 months. In both cases, it's advisable to cover the surface with a thin layer of olive oil to prevent browning. The bright lemony flavour might become muted after storing the pesto, so you might want to add some extra lemon juice when you toss it with the pasta.

    Nutrition

    Serving: 1 servingCalories: 689kcalCarbohydrates: 86gProtein: 21gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gCholesterol: 9mgSodium: 227mgPotassium: 472mgFiber: 7gSugar: 5gVitamin A: 120IUVitamin C: 45mgCalcium: 210mgIron: 3mg
    Tried this Recipe? Tag Me Today!Mention @KnifeandSoulRecipes or tag #knifeandsoulrecipes!
    « Rocket Salad With Parmesan, Tomato and Balsamic Dressing
    Smoked Haddock and Leek Risotto (Easy One Pan Recipe) »

    Share this recipe!

    27 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

    More about me →

    Trending Recipes

    • Chicken Chow Mein
      Chicken Chow Mein (better than takeaway)
    • Panko Chicken Breasts
      Panko Chicken (perfectly crispy)
    • A bowl of pasta with creamy white wine sauce on a pale blue background.
      Creamy White Wine Pasta Sauce With Butter and Garlic
    • lava cake with ice cream
      Easy Chocolate Fondant Recipe (Mini Lava Cakes)
    • Italian Meatballs
      Traditional Italian Meatballs With Milk Soaked Bread 
    • Cooked prawn curry in frying pan
      Easy Prawn Curry With Coconut Milk

    Autumn/Fall Recipes

    • Hands holding a bowl of miso ramen on a white background with three additional bowls containing ramen eggs, sesame seeds and sliced scallions.
      Easy Spicy Chicken Miso Ramen
    • Roast Pumpkin Soup (without cream)
      Pumpkin Soup Without Cream (Easy, Dairy-Free & Vegan)
    • Pumpkin & Mushroom Risotto
      Easy Pumpkin Risotto with Sage and Mushrooms
    • A bowl of sweet potato gnocchi and sage leaves with a fork and spoon on a white table and white check cloth background.
      Sweet Potato Gnocchi With Brown Butter and Sage
    • Roasted Butternut Squash & Chickpea Curry ready to serve
      Roast Butternut Squash, Chickpea and Spinach Curry
    • Pumpkin Spice Nice Cream
      Pumpkin Spice Nice Cream

    Follow Knife & Soul

    • Facebook
    • Instagram
    • Pinterest

    Never Miss A Recipe

    Footer

    ↑ back to top

    About

    • About me
    • Accessibility policy
    • Privacy policy

    Stay in touch

    • Subscribe
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Recipes

    • Recipe Index
    • Web stories

    Copyright © 2023 Knife & Soul

    27 shares