Artichoke Pesto

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Creamy and flavorful Artichoke Pesto is an easy Mediterranean-inspired sauce perfect for pasta, crostini, sandwiches, or dipping with fresh bread.

Prep Time18

Cook Time7

Total Time25

Course: Appetizer, Main Dish

Servings: cups

Calories: 1282kcal

Author: Rosemary Molloy

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

US Customary - Metric

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

Can be served as a spread, spread on pizza or toss with cooked pasta. I have to say this is probably my favourite pesto so far!

Storage: Store artichoke pesto in a clean glass jar or airtight container in the refrigerator for up to 3 days. Add a thin layer of olive oil on top before covering to help keep it fresh.

Freezing: Freeze in a freezer-safe jar or small portions for up to 2 months. Thaw in the refrigerator, then stir well and add a little olive oil if needed.

Nutrition