This is a super easy artichoke pesto made using marinated artichoke hearts preserved in brine or oil, nuts, garlic, lemon and Parmesan. It’s creamy, nutty, savory and delicious. Use it as a dip, spread over toast or toss through pasta. This recipe is gluten-free and vegetarian (with a dairy-free/vegan option).
Jump To: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make It | 📹 Watch The Video | 👩🍳 How To Use It | 📝 Full Recipe Card | More Artichoke Recipes
Artichoke pesto is a yummy and unique twist on the classic basil pesto. I’ve made it many times for antipasto platters and summer picnics and it’s always a hit, probably because it’s quite unique.
Made with jarred marinated artichokes, toasted pine nuts, garlic, Parmesan cheese, lemon juice, and Dijon mustard, this pesto is creamy, tangy, and packed with umami flavor. The blend creates a rich and savory spread that you can use to toss through pasta, spread on toasted sourdough with some fresh tomatoes on top, or add as a dip to antipasto or snack platter. It’s also great for dipping grilled vegetables in.
This pesto stores well in the refrigerator, so you can enjoy a batch throughout a week or two. It’s vegetarian friendly and gluten-free. I have provided a Paleo-friendly, vegan swaps in the recipe notes. So, grab your food processor, and a jar of artichokes and let’s make this delicious pesto!
👩🍳 You might also like these pesto and spread recipes: dairy-free basil pesto, cashew basil pesto, corn & cream cheese dip, Romesco sauce, pumpkin hummus dip, or this versatile bang bang sauce. Or try this dairy-free onion dip from Ditch The Wheat.
You Will Need
Here is what you’ll need for artichoke pesto recipe. Find the full measurements in the recipe card below.
- Marinated artichoke hearts – these can be marinated in brine or in olive oil, like these ones.
- Pine nuts – these is the classic nut choice for pesto due to its distinctive flavor but I have also made this pesto with cashew nuts and almonds in the past. Toasting the pine nuts enhances their flavor so don’t skip this part!
- Parmesan – you can also use Pecorino cheese; want to make this vegan, throw in some nutritional yeast flakes instead.
- Olive oil – every pesto has a lot of olive oil in it so using good quality will give you better flavor.
- Garlic, lemon, salt, pepper and Dijon mustard – for added flavors.
How To Make Artichoke Pesto
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this pesto with artichokes.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
- In a food processor, combine drained artichokes, toasted pine nuts, garlic, Parmesan, lemon juice, and Dijon. Pulse until finely chopped.
- Slowly drizzle in olive oil while processing until the pesto reaches the desired consistency. Scrape the sides as needed.
- Taste and season with salt and pepper. Pulse to mix.
- Use this pesto with pasta, as a sandwich spread, or a dip.
Watch The Video
How To Use Artichoke Pesto
Artichoke pesto is versatile and flavorful and can be used in many ways.
- Simple pasta dish: Toss through cooked pasta (like penne or spaghetti) for a quick and delicious meal. Add a sprinkle of Parmesan cheese and a few cherry tomatoes for extra flavor and color.
- Pasta salad: Mix with pasta, fresh veggies (like bell peppers, cherry tomatoes, and spinach), and some mozzarella balls for a refreshing pasta salad. I love it in the summer!
- Spread: Use it as a spread on sandwiches and wraps. It pairs well with grilled chicken, turkey, roasted vegetables, or even a slice of cheese. I love it on toasted sourdough with sliced tomatoes, salt and pepper (like a bruschetta). Or spread it on flatbreads and top with ingredients like goat cheese, caramelized onions, and olives.
- Panini: Make a panini with artichoke pesto, roasted red peppers, mozzarella, and fresh spinach.
- Pizza base: Use it as a base sauce for pizza. Top with mozzarella, sun-dried tomatoes, and a handful of arugula after baking.
- Dip: Serve as a dip with fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips, or with crusty bread, breadsticks or crackers.
- Chicken: Spread the pesto over chicken breasts or thighs before baking or grilling. You can do the same with grilled or baked fish.
- Dressing: Thin the pesto with a little extra olive oil or lemon juice and use it as a salad dressing. It’s especially love in a potato salad (a twist on a classic) minus the mayo.
- Stuffed mushrooms: Fill mushroom caps with a mixture of artichoke pesto and breadcrumbs, then bake.
- Quinoa: Mix into cooked quinoa for a flavorful side dish.
- Risotto: Stir into risotto towards the end of cooking for a creamy, tasty twist.
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Video
Ingredients
- 9 oz marinated artichoke hearts 250 grams, drained, like these, canned can also be used
- ⅓ cup pine nuts toasted, 1.4 oz or 40 grams (1 minute)
- 2 cloves garlic or 1 large
- ½ cup grated Parmesan cheese 1.3 oz or 37 grams
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil
- Salt and pepper to taste about ½ teaspoon
Instructions
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant. Keep an eye on them as they can burn quickly. Once toasted, set aside to cool.
- Prepare the Pesto: In a food processor, combine the drained artichoke hearts, toasted pine nuts, garlic, Parmesan cheese, lemon juice, Dijon mustard and olive oil. Pulse until the mixture is finely chopped. You may need to stop and scrape down the sides of the bowl a few times.
- Season: Taste the pesto and season with salt and pepper to your liking. Give it one last pulse to mix everything together.
- Serve: Your artichoke pesto is ready to use! Toss it with pasta, spread it on a sandwich, or use it as a dip.
Notes
- Paleo/Vegan version: You can also make this without Parmesan cheese and add two tablespoons of nutritional yeast flakes. You may need to add a little more salt.
- The older version of this recipe used cashew nuts, about ½ cup, but I prefer it with pine nuts for a more authentic pesto flavor. Feel free to test out using different nuts and seeds here.
- If you want to make artichoke pesto pasta, this recipe’s batch makes enough for 4 servings. Simply toss the pesto through cooked spaghetti and add some halved cherry tomatoes and fresh basil
I almost bought a jar of artichoke pesto but it was expensive I thought maybe I can make it myself so I got jarred artichokes and looked up a recipe. Found yours, made it and it was a win. Homemade is so much better!
I agree, homemade is best! Thanks, Anthony.
The artichoke pesto sounds delicious! Could sunflower seeds be used instead of cashews?
I dont believe cheese is paleo.
Just an FYI – you’ve used ‘asparagus’ instead of artichoke twice in the 2nd paragraph. But looks delicious and definitely want to give this a try!!
Uh-oh! Thank you!