Enjoy artichoke pesto just like any other pesto. It’s great as a sauce with pasta, as a spread on bruschetta, or with pizza and veggies. To learn more on this topic, check out our guide on how to make vegan pesto + 9 pesto recipes.
Ingredients
Artichokes: we use jarred artichoke hearts to make this recipe in 5 minutes. If you want to use homecooked artichokes you can do so. You can use braised artichokes, pan-fried artichokes, or steamed artichokes.Basil: we mix artichokes with fresh basil leaves to make the pesto more aromatic. You can substitute flat-leaf parsley or mint for the basil.Pine nuts: to add a distinctive creamy texture and nutty flavor to the pesto. If you can’t find pine nuts, use more of the other nuts.Almonds: we use them to replace the texture of the parmesan cheese. Other nuts you can use are walnuts and macadamia. Use nuts raw, without toasting them.Garlic: a key ingredient in pesto.Nutritional yeast: to add a mild cheesy flavor. Combined with the almonds makes for a great parmesan cheese replacement.Olive oil: best if extra virgin as it’s more nutritious and more flavorful. Water: we use water to make the pesto thinner without using too much oil. Add more or less water based on how thin or thick you want your artichoke pesto to be. Ours has a medium thickness so that you can use it as a spread.Salt: since we are not using salty parmesan cheese or pecorino cheese, we need salt to make the pesto taste good.Lemon: we do not add lemon juice to our artichoke pesto recipe. However, before serving you can squeeze some lemon on top of the pesto or grate some lemon zest. For example, we do just that in the artichoke pesto pasta in the picture below. This recipe is quick and easy to make in just 5 minutes in a food processor. We use jarred artichoke hearts and basil as the main ingredients. The recipe is dairy-free and vegan so that anyone can enjoy it. Parmesan cheese is replaced with nuts and nutritional yeast.The result is a tasty, healthy, and nutritious recipe to use as a quick meal, for instance with pasta or toasted bread, when you don’t have much time to cook. TIP: Are you curious about artichokes? Here’s our ultimate guide on how to cook with artichokes with 10+ easy artichoke recipes.
Serving suggestions
If you’re wondering what to serve with artichoke pesto, look no further. Pesto and pasta are great together, and this artichoke pesto is not different. To use it with pasta, add pesto to a bowl, add ½ cup of pasta cooking water, and stir to dilute it. Reserve some more pasta water for later.Drain pasta, add it to the bowl with the pesto, and stir to combine. Add more reserved pasta water or more artichoke pesto if necessary. Finish with a drizzle of extra virgin olive oil and serve.Tip: remember to salt the pasta cooking water with a generous amount of salt before cooking the pasta. Add almonds, pine nuts, nutritional yeast, and salt. Blend until you get a finely coarse texture (1 minute). Add drained artichoke hearts, basil leaves, and olive oil. Pulse a few times until the artichokes and the basil are fully incorporated with the other ingredients. Taste and adjust for salt. If you prefer a thinner pesto, add more oil or water. To use it on bruschetta, toast some slices of bread, like ciabatta bread with a drizzle of olive oil, spread the pesto, and add a piece of artichoke on top. Perfect as a starter or as a side dish.
More artichoke recipes
Storage
Store in the refrigerator in a bowl with a thin layer of olive oil on top to prevent it from drying out for up to 5 days.
Braised Artichokes or Roman Style Artichokes.Steamed Artichokes – buttery, light, and healthy.Oven-roasted artichokes with potatoes – one of the best side dishes ever.
Arugula pesto: a healthy and deep green sauce that works well in potato salad and couscous saladChestnut pesto is a luxurious pesto perfect for fall and winter. It pairs well with spaghetti and roasted mushrooms and is cozy, and scrumptiousSun–dried tomato pesto free from pine nuts and with healthy omega-3 fats – it’s a great dip served with focaccia or toasted breadRed pepper pesto is a spreadable pesto that pairs wonderfully with grilled veggies in a sandwich, one of our favorite quick lunch ideasParsley pesto is perfect as a drizzle for air fried and roasted vegetables such as asparagus and artichokesZucchini pesto is a fresh summer pesto. It’s a perfect condiment for BBQ night to drizzle on grilled veggies and mains
How do you eat pesto in your home? We’d love to hear from you, let us know in the comments below! Alternatively, transfer into a small jar or in ice tray cubes and freeze for up to 6 months.
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