Lemon Artichoke Pesto Pasta

Lemon Artichoke Pesto Pasta

This pesto uses Hirten cheese in place of the traditional Parmesan and swaps out the basil for canned artichoke hearts.


  • 1 14-oz jar marinated artichoke hearts, drained
  • 2 garlic cloves, minced
  • ½ cup pine nuts or walnuts
  • ⅓ cup fresh parsley
  • ¼ cup freshly grated hirten cheese
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • Salt and pepper to taste (seasoned very generously!)
  • 1 lb pasta
  • 1 carton grape tomatoes, cut into halves
  • Additional cheese for grating over pasta

1 – In the large bowl of a food processor, combine artichoke hearts, garlic cloves, pine nuts, parsley, cheese, lemon zest and lemon juice. Pulse until well blended.
2 – Add the olive oil to the feed tube and let it slowly drain into the bowl as you blend. Salt and pepper to taste.
3 – Use immediately or store in an airtight container in the refrigerator.

4 – Cook pasta according to package directions. Drain (but do not rinse).

Lemon Artichoke Pesto Pasta
5 – Add artichoke pesto and grape tomatoes to warm pasta.
6 – Generously grate Hirten cheese over top. Serve warm.

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