Artichoke Pesto
This artichoke pesto is creamy, savory and full of fresh Italian flavor with almonds, parmigiano and herbs. Toss it with pasta, spread it on pizza or serve it as an easy appetizer with bread.
When it is time to think beyond classic basil pesto, this artichoke pesto is such a delicious variation. It comes together in about 25 minutes, mostly spent cleaning the artichokes, with a mellow, slightly grassy flavor that works just as well tossed with weeknight pasta as it does spooned onto an appetizer platter.
I love making it with fresh artichokes instead of canned or jarred. They give the pesto a cleaner, brighter flavor and a softer texture you just don’t get from a jar. Toss it with homemade pasta, spread it on pesto pizza, or spoon it over toasted bread for a simple variation on bruschetta with pesto.
Why I Love This Artichoke Pesto
Fresh artichokes make it special. Canned and jarred artichokes are convenient, but they bring a briny, vinegary flavor that takes over the pesto. Fresh artichokes taste clean and almost sweet once steamed, which lets the parmigiano and almonds come through.
A food processor keeps it easy. Once the artichokes are cleaned and steamed, the rest of the recipe is very simple. Everything blends together into a creamy sauce in just a few minutes.
So many ways to use it: Toss it with pasta, spread it on pizza, spoon it over crostini or serve it with bread for a simple appetizer.
Ingredients You’ll Need
- Artichokes. Look for fresh artichokes that feel heavy for their size with tightly closed leaves. Globe artichokes are the most common at the grocery store and work perfectly here.
- Lemon juice: Used in the soaking water to help keep the cleaned artichokes from darkening before they are cooked.
- Garlic: Just one clove adds enough savory flavor without overpowering the delicate artichokes.
- Almonds. Skinned almonds give the pesto a soft, nutty flavor and help create its creamy texture.
- Fresh herbs: Thyme, marjoram, mint or parsley all work well. Use what you have or choose the herb that best matches how you plan to serve the pesto.
- Parmigiano. Freshly grated parmigiano adds the salty, savory flavor that makes the pesto rich without feeling heavy. Pecorino works too but will be sharper, so adjust the salt accordingly.
- Olive oil: With only a few ingredients, quality really matters, so use an extra virgin olive oil you love the taste of.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Artichoke Pesto
Start by cleaning the fresh artichokes. Remove the tough outer leaves, trim the tips, cut them into quarters and remove the fuzzy choke from the center.
Place the cleaned artichokes in a bowl of cold water with lemon juice for about 10 minutes, then drain. Steam until tender, checking with the tip of a knife or toothpick.
Add the cooked artichokes to a food processor or blender with the garlic, almonds, herbs and salt. Blend until the mixture starts to break down.
Add the parmigiano, then slowly drizzle in the olive oil while blending until creamy. You can leave the pesto a little grainy if you prefer more texture, then taste and adjust the salt before serving.
recipe tips
- Can I use preserved artichokes? Fresh is best for this recipe, but if you have homemade artichokes under oil, they will work for a richer, more seasoned pesto. Drain them very well first and add the olive oil slowly since they already come seasoned with oil.
- Toast the almonds for more flavor. The recipe uses skinned almonds, but lightly toasting them first will give the pesto a deeper, nuttier flavor. Let them cool before blending.
- Try a different nut. Pine nuts give a more classic pesto taste, and walnuts make a rustic variation.
- Add salt at the end. Parmigiano brings a lot of salt on its own, so blend first, taste, and only add more if needed.
- Adjust the texture. Blend until smooth and creamy for pasta, or leave it a little grainy if you want more texture for spreading on bread or pizza.
- If the pesto tastes bitter, the artichokes were probably undercooked. Steam them until a knife slides in with no resistance. Bitterness usually means they need a few more minutes.
This Artichoke Pesto is a delicious twist on classic pesto, with a creamy texture and rich savory flavor that’s perfect for pasta, crostini, sandwiches, or as a dip. Easy to make and full of Mediterranean flavor, it’s a simple recipe you’ll want to keep on hand all year long. Enjoy, and buon appetito!
Artichoke Pesto
Ingredients
- 4 medium/large artichokes
- 1 tablespoon lemon juice
- 1 clove garlic finely chopped
- ⅓ cup whole skinned almonds (unsalted) about 40 almonds
- 3-4 leaves thyme, marjoram, mint or parsley
- 1-2 pinches salt
- 1 cup parmigiano (freshly grated) 100g
- ⅔ cup olive oil (I used a little less) 130-150 ml
Instructions
- Clean the artichokes, remove the tough outer leaves and trim the tips (remove about ¼ inch from the top). Cut them into 4 parts and remove the choke (the fuzzy part), the soak them in a bowl of cold water and 1 tablespoon of lemon juice for 10 minutes. Drain and steam them for approximately 10 minutes, check with a toothpick or sharp tip of a knife to make sure they are tender.
- Place the drained cooked artichokes in a blender or food processor with the garlic, almonds, thyme and salt, start to blend then add the parmigiano, start to blend and drizzle in the olive oil while continuing to blend, add enough to obtain a creamy sauce or a little grainy if that's how you prefer it. Taste for salt. Enjoy!
Notes
Nutrition
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