Go Back
–+ servings
Artichoke pesto.

Easy Artichoke Pesto

Allie Hagerty
A creamy, flavorful twist on classic pesto, made with basil, marinated artichokes, pine nuts, and two cheeses. Perfect for pasta, crostini, or as a dip.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Servings 6 servings

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.

Nutrition Facts

Calories: 363kcalCarbohydrates: 5gProtein: 8gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gCholesterol: 20mgSodium: 543mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 585IUVitamin C: 8mgCalcium: 212mgIron: 1mg
Tried this recipe?Let us know how it was!