Easy Artichoke Pesto Recipe (Perfect with Pasta)
This Artichoke Pesto Recipe is about to change the way you think about pesto! With marinated artichoke hearts adding a rich, tangy depth, this sauce is ultra-creamy, packed with nutty flavor, and perfect for tossing with hot pasta, spreading on a toasted baguette, or even drizzling over roasted vegetables. If you love traditional basil pesto but want a little twist, this delicious pesto is your perfect choice—earthy, cheesy, and just the right amount of indulgent.
This artichoke pesto recipe is bound to become your new go-to for easy dinners—creamy, cheesy, and packed with delicious flavor. Next time, try it whipped into some ricotta or spread it on a toasted baguette for an easy appetizer! If you’re a fan of this recipe, check out my artichoke pesto pasta! I also have a ton of other pesto recipes, such as lemon pesto, nut-free pesto, pistachio pesto, and more!
Recipe Highlights: Artichoke Pesto
- Inspiration: A fresh twist on classic Italian basil pesto, this version incorporates marinated artichoke hearts for extra depth and creaminess.
- Best Served For: Weeknight dinners, summer gatherings, or as an easy make-ahead appetizer spread.
- What Makes It Special: The combination of Parmesan and Pecorino with artichokes gives this pesto a tangy, savory flavor that feels both familiar and new.
- A Fun Extra: It freezes really well, so you can enjoy vibrant, homemade pesto long after basil season ends.
Ingredients Notes
- Fresh basil leaves – The key to keeping that classic pesto alla genovese flavor! Look for vibrant, unwilted leaves at your local grocery stores.
- Marinated artichoke hearts – These add a delicious flavor and a tangy brightness. Drain them well to avoid a watery pesto. If you like artichokes, try my artichoke risotto!
- Pine nuts – Their nutty flavor makes the sauce rich and balanced. Toast them lightly on low heat for extra depth.
- Garlic – Just one clove is enough to bring a little bite without overpowering. Fresh is always best, trust me!!
- Parmesan cheese & pecorino romano – The combination of these two cheeses brings a sharp, salty contrast. Buy a good quality wedge and grate it yourself for the best melt and taste. Use the real, good stuff. Nothing is better than authentic Parmigiano Reggiano!
- Extra virgin olive oil – High-quality extra virgin olive oil is the backbone of any artichoke pesto sauce. Use the best good option you can find—it makes a huge difference!
- Kosher salt – A little bit of kosher salt enhances all the flavors. Don’t overdo it; the cheese already brings some saltiness.
Suggested Ingredient Substitutions and Additions
- Swap pine nuts for walnuts – A more budget-friendly option with a slightly deeper nutty flavor.
- Use almonds instead of pine nuts – Gives the pesto a bit more texture and works well with the artichokes.
- Try Asiago instead of pecorino romano – A little creamier and less sharp but still brings that umami kick.
- Substitute arugula for basil – A peppery twist if you’re low on fresh basil leaves!
How to Make Artichoke Pesto
- First, add fresh basil leaves, marinated artichoke hearts, pine nuts, garlic, and a pinch of salt to the bowl of a food processor.
2. Pulse until the ingredients are finely chopped and well combined.
3. Add the parmesan cheese and pecorino romano, then pulse again to incorporate.
4. With the food processor running, slowly stream in the extra virgin olive oil until the pesto becomes smooth and creamy.
Taste and adjust seasoning, adding a little black pepper or an extra squeeze of lemon juice if desired.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Artichoke Pesto
Equipment
- food processor
Ingredients
- ½ cup basil packed (18 g)
- 1 cup marinated artichoke hearts drained (about 170 g)
- ½ cup pine nuts 75 g
- 1 clove garlic peeled
- ¾ cup freshly grated Parmesan cheese 95 g
- ½ cup freshly grated Pecorino Romano cheese 50 g
- 8 tablespoons extra virgin olive oil 85 g
- ¼ teaspoon kosher salt
Instructions
- Add fresh basil leaves, artichoke hearts, pine nuts, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.
- Pulse the ingredients until the basil leaves and artichokes are finely chopped and everything is well combined.
- Incorporate the two cheeses into the mixture and pulse again until evenly distributed.
- With the food processor running, slowly pour in the olive oil in a steady stream.
- Continue to process until the sauce reaches a smooth and creamy consistency.
- Taste the pesto and adjust seasoning if needed, adding a bit more salt or a squeeze of lemon juice if desired.
Notes
Expert Tips from My Kitchen
- Drain the artichokes well so the pesto isn’t watery.
- Toast the pine nuts lightly before blending for extra depth of flavor.
- Use a food processor, not a blender! Blenders can overwork the basil and make it bitter.
- Add the olive oil slowly in a stream to create a creamy, emulsified sauce.
- Adjust with lemon juice if you want extra brightness.
Serving Suggestions
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc balances the richness of the pesto.
- Toss with spaghetti or fusilli for a quick pasta dinner.
- Spread on crostini or sandwiches for a flavorful upgrade.
- Use as a topping for grilled chicken, fish, or roasted vegetables.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 5 days.
- Press plastic wrap directly on top of the pesto or drizzle a thin layer of olive oil to prevent browning.
- Freeze in small portions (like ice cube trays) for up to 2 months. Thaw overnight in the fridge before using.