Artichoke Pesto

Easy homemade artichoke pesto with mint, lemon, and Parmesan – a 5-minute no-cook sauce perfect for pasta, crostini, and more.

Course Appetizers, Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 5

Total Time 5

Servings Ounces

Calories 73kcal

Author Diana Reis

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

Serving Suggestions

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.

Pro Tips

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.

FAQ

What kind of artichokes should I use?
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.

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.

Nutrition