Artichoke pesto recipes

Artichoke pesto recipes

For this recipe you will need:
Extra-virgin olive oil
Coarse salt

There are two general ways to make artichoke pesto sauce.

The simplest one is to blend classic basil pesto, or any other pesto base, with artichokes.

The second way is to make an artichoke pesto for its own recipe, step by step.

Once you have decided on the method of preparation, you need to decide what kind of artichoke products range you prefer for your sauce.
If the artichokes are fresh, they should be baby ones, or cut into hearts.
Canned or frozen artichoke hearts are also suitable for preparing the pesto sauce.

The next traditional ingredient for pesto are nuts.
There are recipes of artichoke pesto either with traditional pinons (Italian pine nuts) or other nuts to your taste: walnuts, almonds, pumpkin and sesame seeds, or pistachios. If you prefer to cook artichoke pesto without nuts, then that is fine, as it will still work as a recipe. In case the nuts or seeds are still present in your recipe, they are normally toasted prior to grinding.

The color of artichoke pesto ranges from yellow to green. It depends on the quantity of greens in each recipe. To the artichoke pesto can be added parsley, green basil leaves, cilantro and baby spinach leaves.

As for cheese, Parmesan is more preferable for pesto sauce. However, it may be replaced by another one.

Spices, herbs and other ingredients are optional. 

Basil artichoke pesto recipe

For this recipe you will need 200 g basil pesto, 300 g marinated artichoke hearts and ¾ cup of extra-virgin olive oil.

Put drained artichoke hearts into a blender and blend until smooth. Add the basil pesto and pulse repeatedly until well-combined, adding gradually the olive oil. Divide into portions and serve.

Pasta served with artichoke pesto

Pasta served with artichoke pesto

Fresh artichoke pesto recipe

1 lb (450 g) fresh baby artichokes
2 lemons
1 ½ cups chopped parsley
2 cloves garlic
¼ cup shelled walnuts
¼ cup grated Parmesan
¾ cup extra-virgin olive oil
½ tsp coarse salt


1. Prepare the artichokes. Trim the stems and snap off the tough outer leaves. Cut off the tips of the artichoke buds. Cut the artichokes in half lengthwise and put in a food processor. Squeeze two lemons over the artichokes and blend.

Fresh baby artichokesFresh artichoke hearts in lemon water
Fresh baby artichokesFresh artichoke hearts in lemon water

2. Add the remaining ingredients except the Parmesan to the artichokes and blend until smooth.

3. Pour in the artichoke pesto into the large bowl and mix thoroughly with grated Parmesan.

4. Serve immediately or cover the artichoke pesto with olive oil and store in refrigerator for up to two weeks.

Pesto sauce recipes overview

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