Learn how to make a vibrant, tangy Artichoke Pesto in five minutes or less. With just four simple ingredients this easy recipe produces a creamy, flavorful pesto that works beautifully as a dip, tossed with pasta, or spread on toasted bread.
This artichoke pesto is quick, addictive and versatile — you’ll want to make it again and again. It comes together in minutes using an immersion blender or food processor.
It’s delicious spooned over toasted ciabatta for easy artichoke bruschetta, served alongside cured meats and cheese as an antipasto, stirred into warm pasta, or used to brighten salads.
Scroll below for the recipe, ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, see the recipe card at the bottom.
Ingredients
Ingredient notes and substitutions
- Artichokes – Use artichoke hearts jarred in oil (sunflower or olive oil). Marinated artichokes with herbs are fine too.
- Lemon – A small squeeze of lemon juice brightens the pesto; omit if you prefer a milder taste.
- Garlic – Use fresh garlic, not powdered. Half a clove is enough because raw garlic can be strong.
- Parmigiano Reggiano – Freshly grated Parmigiano is best; Pecorino Romano can be used as an alternative.
- Salt and Pepper – Taste before seasoning; often the jarred artichokes and cheese provide enough salt.
Step by step photos and instructions
Step 1 – Remove the artichoke hearts from the jar and place them in a bowl, reserving the oil. Add the grated cheese, a squeeze of lemon, the garlic and a little black pepper.
Step 2 – Blend until smooth with an immersion blender or pulse in a food processor. If the mixture is too thick, add a little of the reserved oil to loosen it and create a silky texture.
Step 3 – Taste and add salt only if needed. Transfer to a serving bowl and enjoy on crusty bread, crackers, or as part of a bigger antipasti plate.
Recipe tips and FAQs
- Type of artichokes to use – Jarred artichoke hearts in oil are ideal; whole, halved or quartered all work. Spoon them out of the jar into your bowl or processor.
- Consistency – Add some of the oil from the jar if the pesto needs thinning to achieve a smooth, emulsified texture.
- Serving suggestions – Spread on toasted bread for bruschetta, pair with cured meats and cheeses, use as a pasta sauce, or fold into salads for a burst of flavour.
Store the artichoke pesto in an airtight container in the fridge for up to 5 days. Bring it to room temperature for about 10 minutes before serving for best texture and flavour.
Dips & Pestos
Pesto alla Trapanese (Sicilian Pesto)
Antipasti
The Easiest Red Pesto Recipe (Sun-dried Tomato)
Antipasti
Mozzarella Bocconcini, Pesto and Sun Blushed Tomatoes
Antipasti
Smoked Salmon Crostini
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This recipe was first published on April 6th 2017 and has been updated for clarity and user experience.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and sometimes a short video.
Artichoke Pesto
By Emily
Ingredients
- 10.5 ounces chopped artichoke hearts, jarred in oil (300g)
- 1/4 cup Parmigiano Reggiano, finely grated (15g)
- 1 squeeze lemon juice
- 1/2 clove garlic
- 1 pinch salt and pepper, to season (you may not need any salt)
Instructions
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Remove the artichokes from the oil and place them in a bowl, keeping the oil. Add the garlic, lemon juice, Parmigiano Reggiano and a pinch of black pepper.
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Blend everything until smooth using an immersion blender or pulse in a food processor. Add a little of the reserved oil if the pesto looks too thick. Taste and add salt if needed.
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Spoon the pesto into a serving bowl and serve with crusty bread, crackers, cheeses or cured meats.
Notes
- Type of artichokes to use – Jarred artichoke hearts in oil are best; whole, halved or quartered all work.
- Consistency – Add some of the jar oil to loosen the pesto if needed for a creamier texture.
- Serving suggestions – Spread on toasted bread for bruschetta, serve with cheese and cured meats, or use as a simple pasta sauce.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise noted.
- Vegetable sizes are medium unless stated otherwise.
- Recipes are developed using a fan (convection) oven when applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
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Carbohydrates: 3g
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Protein: 1g
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Fat: 5g
Nutrition information is an estimate and should be treated as approximate.
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