This bright and fresh Artichoke Pesto blends tender canned artichoke hearts, walnuts, fresh mint, lemon zest, and Parmesan into a luscious, spreadable sauce that's just as good tossed with pasta as it is spread on crusty bread or spooned over grilled vegetables. It's a no-cook, quick-to-make condiment that adds instant flavor to any dish.
This pesto skips the traditional basil and leans on pantry staples like canned artichoke hearts and walnuts for a mellow richness, while mint and lemon bring brightness and balance.
It comes together in just 5 minutes using a food processor or blender.
It stores beautifully in the fridge for quick meals and snacks all week long.
Try this flavor combination with some Italian Stuffed Artichokes.
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Ingredients
- Canned Artichokes in Water - Soft and mild, these pantry staples create the creamy base for this pesto. Be sure to drain and pat dry to avoid excess moisture.
- Walnuts - Earthy and rich, they add body and depth. Toast them for a bolder flavor.
- Mint Leaves - Fresh and fragrant, mint gives this pesto a bright, unexpected twist in place of traditional basil.
- Lemon Zest & Juice - Adds a punch of acidity and fresh citrus flavor that cuts through the richness.
- Parmesan Cheese - Sharp, salty, and savory-Parmesan binds everything together and delivers classic umami flavor.
- Garlic - Just one clove gives this pesto its signature aromatic kick. Raw and bold.
- Red Pepper Flakes - Optional, but highly recommended for a subtle heat that balances the cool mint and tangy lemon.
See recipe card for quantities.
How to Make Artichoke Pesto
- Step 1: Add drained artichokes, walnuts, mint leaves, lemon zest, lemon juice, Parmesan, salt, red pepper flakes (if using), and black pepper to the bowl of a food processor or high-speed blender.
- Step 2: Pulse the mixture until it forms a chunky paste. Scrape down the sides, then continue to blend until smooth or your desired texture is reached. You can drizzle in a little olive oil or water if needed to loosen it up.
Hint: Adjust consistency depending on how you plan to use it-add a splash of pasta water or olive oil for tossing with noodles, or keep it thick for spreading on toast.
How to Serve
- Toss with your favorite pasta or gnocchi, adding cooking water and extra parmesan cheese to create a creamy artichoke pasta dish.
- Spread on crostini with a dollop of ricotta for a unique twist on bruschetta.
- Use as a sauce or relish for grilled chicken, fish, or vegetables.
Diana's Tip for Success
Top Tip
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes for a deeper, nuttier flavor.
Substitutions
- Vegan - This recipe is naturally vegetarian. To make it vegan substitute the parmesan cheese with commercially made vegan "parmesan" or by adding nutritional yeast and some garlic powder to your preferred taste.
- Allergy Friendly- You can use almonds, cashews, pine nuts, or sunflower seeds as nut alternatives depending on your preference or allergies.
FAQ
Canned artichoke hearts in water or brine work best. Avoid marinated ones unless you want a tangier, more herbaceous pesto.
Storage
Stored in an airtight container, this pesto will keep for up to 5 days in the refrigerator. I recommend a glass jar for refrigerator storage.
Store it in small airtight containers or ice cube trays for up to 2 months. Thaw in the fridge and stir before using.
Related
Looking for other recipes like this? Try these delicious pesto recipes:
- Lemon Pesto Pasta
- Traditional Basil Pesto
- Pesto Pasta Salad
- Spinach Pesto Pasta
- Sun-dried Tomato Pesto Rosso
- Pesto Calabrese: Roasted Pepper Pesto
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📖 Recipe
Artichoke Pesto
Ingredients
- 1 15 Ounce Canned Artichoke Hearts, drained
- ½ Cup Walnuts
- ¼ Cup Mint Leaves loosely packed
- Zest of 1 Lemon
- 1 Tablespoon Lemon Juice
- 2 Ounces Parmesan Cheese
- 2 Tablespoon Extra Virgin Olive Oil
- 1 Clove Garlic
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Red Pepper Flakes optional
- ¼ Teaspoon Black Pepper
Instructions
- Drain the artichoke hearts and pat dry.
- Add all ingredients to a food processor or blender.
- Pulse until the mixture is mostly combined, scraping down sides as needed.
- Blend until smooth, adjusting seasoning to taste. Add a splash of olive oil or water for desired consistency.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Toss with your favorite pasta or gnocchi, adding cooking water and extra parmesan cheese to create a creamy artichoke pasta dish.
- Spread on crostini with a dollop of ricotta for a unique twist on bruschetta.
- Use as a sauce or relish for grilled chicken, fish, or vegetables.
- Toast the walnuts in a dry skillet over medium heat for 2-3 minutes for a deeper, nuttier flavor.
- Make it creamy by adding a tablespoon of Greek yogurt or ricotta for a richer texture, especially if using it as a dip or sandwich spread.
- Adjust consistency depending on how you plan to use it-add a splash of pasta water or olive oil for tossing with noodles, or keep it thick for spreading on toast.
Canned artichoke hearts in water or brine work best. Avoid marinated ones unless you want a tangier, more herbaceous pesto. Substitutions
-
- Vegan - This recipe is naturally vegetarian. To make it vegan substitute the parmesan cheese with commercially made vegan "parmesan" or by adding nutritional yeast and some garlic powder to your preferred taste.
-
- Allergy Friendly- You can use almonds, cashews, pine nuts, or sunflower seeds as nut alternatives depending on your preference or allergies.
Nutrition
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Diana Reis says
I can't wait for you to try one of my favorite flavor combinations!