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, savoury 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).
Please note that this recipe has been updated with new pictures, how-to video and more tips.
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.
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 flavour. The blend of these ingredients creates a rich and savoury 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 artichoke 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, Romesco sauce, pumpkin hummus dip, or this versatile bang bang sauce.
You Will Need
Here is what you’ll need for artichoke 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 flavour but I have also made this pesto with cashew nuts and almonds in the past. Toasting the pine nuts enhances their flavour 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 flavour.
- Garlic, lemon, salt, pepper and Dijon mustard – for added flavours.
How To Make Artichoke Pesto
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- 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 the artichoke pesto with pasta, as a sandwich spread, or a dip.
Watch The Video
How To Use Artichoke Pesto
Artichoke pesto is versatile and flavourful and can be used in many ways.
- Simple pasta dish: Toss the artichoke pesto with 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 flavour and colour.
- Pasta salad: Mix the pesto with pasta, fresh veggies (like bell peppers, cherry tomatoes, and spinach), and some mozzarella balls for a refreshing pasta salad.
- Spread: Use artichoke pesto 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 the pesto as a base sauce for pizza. Top with mozzarella, sun-dried tomatoes, and a handful of arugula after baking.
- Dip: Serve the pesto 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).
- Stuffed mushrooms: Fill mushroom caps with a mixture of artichoke pesto and breadcrumbs, then bake.
- Quinoa: Mix pesto into cooked quinoa for a flavourful side dish.
- Risotto: Stir the pesto into risotto towards the end of cooking for a creamy, flavourful twist.
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Ingredients
- 250 grams marinated artichoke hearts 9 ounces, drained, like these, canned an also be used
- 1/3 cup pine nuts toasted, 40 grams (1 minute)
- 2 cloves garlic or 1 large
- 1/2 cup grated Parmesan cheese 37 grams
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- Salt and pepper to taste about 1/2 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.
Video
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 1/2 cup, but I prefer it with pine nuts for a more authentic pesto flavour. 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
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!
I dont believe cheese is paleo.
The artichoke pesto sounds delicious! Could sunflower seeds be used instead of cashews?