Citrus-Artichoke White Pesto

Name: Citrus-Artichoke White Pesto
Ingredients: ¼ cup [30 g] toasted pecans; 1 garlic cloves, crushed; ½ cup [120 g] ricotta; ¼ cup [15 g] grated pecorino cheese; 3 oz [90 g] jarred artichoke hearts, drained and finely chopped; 1 tsp grated lemon zest; 1 Tbsp fresh lemon juice; ¼ tsp red pepper flakes; ¼ tsp salt; ⅛ tsp freshly ground black pepper; ¼ cup [60 ml] olive oil

Preparation info

Makes
1¼ cup

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

This rich pesto swaps traditional basil for marinated artichoke hearts and ricotta, becoming a creamy sauce perfect for swirling into brothy soups that could use a touch of richness. I love buttery pecans here, but you could go traditional with pine nuts or swap in pistachios or walnuts.

Ingredients

¼ cup [30 g] toasted pecans
1 garlic cloves, crushed

Sauce
Gluten-free
Vegetarian

Method

Add the pecans and garlic to a food processor fitted with the blade attachment and pulse five to seven times, or until they’ve broken down into small pieces. Add the ricotta, pecorino, artichoke hearts, lemon zest and juice, red pepper flakes, salt, and pepper. Turn on the food processor and slowly pour in the oil. Let it run until a chunky pesto has formed, 5 seconds mo