Artichoke Pesto

This is a super easy artichoke pesto made using marinated artichoke hearts preserved in brine or oil, nuts, garlic, and lemon. It’s creamy, nutty, savoury and delicious. Use it as a dip, spread over toast or toss through pasta. This pesto recipe is Paleo, gluten-free and vegan-friendly.

Artichoke pesto recipe
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This artichoke pesto is made using marinated artichokes in a jar or a can in the same section as sun-dried tomatoes or pickles. The hearts are pre-cooked and have a little flavour from the brine or marinade they’re kept in.
You can also cook fresh artichoke hearts and use those instead. In this case, they will be a little more bland than marinated artichokes, so add extra lemon juice to the pesto mixture.

I prefer the quick and easy method with pantry artichokes, so that’s what I have in this recipe. Blended with creamy cashews, garlic, lemon, mustard and olive oil, you get velvety, buttery pesto that’s amazing as a dip, a spread or pasta sauce.

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Artichoke pesto recipe
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Artichoke Pesto

Prep Time: 15 minutes
Total Time: 15 minutes
Author: Irena Macri
Servings: 4 servings
Course: Appetizer, Snack, Dip
Cuisine: Italian
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Calories: 242kcal
Creamy, tangy and flavourful artichoke pesto that's easy to make and store. Enjoy as a dip, spread or sauce.


  • 1 cup cooked artichokes hearts about 8 medium hearts, preserved in brine or oil, strain and rinse
  • 1/2 cup cashew nuts blanched almonds or pine nuts will work as well
  • 1 garlic clove smashed
  • 1.5 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • 2/3 tsp sea salt
  • Optional: 1/4 cup Pecorino or Parmesan cheese
  • Extra olive oil for sealing the top


  • Place all ingredients in a food processor and puree until smooth. Transfer to a clean container and seal with a layer of olive oil. Keep air-tight in the fridge for up to a week.


Calories: 242kcal | Carbohydrates: 11g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 892mg | Potassium: 117mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Keywords: Artichokes, Pesto
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 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!!

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