Lemon Artichoke Pesto Sauce

For as long as  I can remember, I’ve loved pesto sauce. It is great with pizza, pasta, as a dip for veggies, or even on top of chicken or fish. It adds lots of flavor and is easy to make. I thought a paleo version would have trouble stacking up to a traditional pesto sauce with cheese, but I have to say, I enjoy my own version even more now…I know I’m biased, but give it a try. It’s real good! We had it on pizza one night and then with seared scallops and spaghetti squash the next night and most recently on top of halibut. The options go on and on with this versatile sauce.

Paleo Lemon Artichoke Pesto

The texture of the pesto comes out just right with the sunflower seeds and artichoke hearts.

Paleo Lemon Artichoke Pesto 2

Here are some ways to use the lemon artichoke pesto sauce, showcasing its versatility.

Pizza with lemon artichoke pesto sauce

Seared Scallops with Pesto and Spaghetti Squash

Lemon Artichoke Pesto Sauce

Get creative with this multi-purpose sauce and enjoy.

Lemon Artichoke Pesto Sauce

5 from 5 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Appetizer, Snack
Servings: 6
Lemon artichoke pesto sauce. This is an easy, delicious paleo version of pesto sauce that can be used for dipping, on pizza and as a sauce.
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  • Food Processor


  • 1/2 cup of raw unsalted sunflower seeds (omit for nut and seed free)
  • 3 cloves garlic, peeled
  • 1 can artichoke hearts, drained (14.5 oz)
  • 1 lemon, juice of
  • 15 fresh basil leaves
  • 3 cups spinach (or sub arugula)
  • salt and pepper to taste
  • 1/2 cup of olive oil (or sub avocado oil)


  • Add the sunflower seeds, garlic, artichoke hearts and lemon juice to a food processor. Pulse until combined.
  • Add the fresh basil and spinach.
  • Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
  • Use the pesto immediatley or it will last in the fridge for about 5 days or freeze for longer.
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3 thoughts on “Lemon Artichoke Pesto Sauce

  • This stuff is mouth-watering. It’s delicious on pretty much any protein.. I love it on eggs and chicken. It also perks up sautéed veggies. Heck, I even used it as a dip for plantain chips and raw veggies. I am the only pesto lover in my house so I get to keep all this goodness to myself. The recipe made enough for me to freeze half for when I am in a pesto-mood again (which is pretty much every week(). I just pulled it out of the freezer tonight. Now I am off to get some scallops.

  • This was great! I used it on a flatbread pizza. I’m posting the recipe and linking back here for the pesto because this is to die for! Thanks for the recipe!

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