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How to make the most delicious Artichoke Pesto in 5 minutes or less. This recipe uses just four simple ingredients to make the most incredible and delicious artichoke pesto that’s perfect served as a dip, in pasta or on toasted bread.
Trust me when I say this artichoke pesto is something that you’ll be making again and again.
It’s so addictively delicious and takes no more than 5 minutes to make using an immersion blender or food processor.
I love to serve it on top of toasted ciabatta to make Artichoke Bruschetta which makes the perfect apertivo served alongside a glass of prosecco or Aperol Spritz.
You can also serve it as a dip, in pasta or in salads. It’s super versatile and made with just four simple ingredients!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin ItIngredient notes and substitutions
- Artichokes – make sure to use artichoke hearts jarred in oil (usually sunflower oil or olive oil). If they are marinated in herbs or spices that’s fine too.
- Lemon – you only need a small squeeze of lemon juice or you can leave it out if you prefer.
- Garlic – make sure to use fresh garlic and not powdered. You only need half a clove as it’s strong when raw and you don’t want it to overpower the pesto.
- Parmigiano Reggiano – use freshly grated, you can also use Pecorino Romano.
- Salt and Pepper – the majority of the time I don’t add salt so make sure to taste the pesto before adding!
Step by step photos and instructions
Step 1 – put the artichokes, cheese, lemon, garlic and a little pepper in a bowl (photos 1 & 2).
Step 2 – Blitz until smooth using an immersion blender, alternatively you can use a food processor (photos 3 & 4).
Step 3 – Taste and add salt if needed (it rarely does) then serve in a bowl or on crusty bread.
Recipe tips and FAQs
- Type of artichokes to use – you want to look for jarred artichoke hearts in oil, it doesn’t matter if they are whole, halved or quartered. Spoon the artichokes out of the oil into a bowl or processor.
- Consistency – If your pesto is too thick, add a little more oil that the artichokes were jarred in to emulsify it more.
- Serving suggestions – serve the pesto on crusty toasted bread to make bruschetta, with cured meats and cheese or even use as a pasta sauce or in salads.
The artichoke pesto will keep well for up to 5 days in the fridge. Bring out of the fridge at least 10 minutes before serving so it’s not too cold.
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This recipe was first published on April 6th 2017 but has since been updated for user experience.
Step By Step Photos Above
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Artichoke Pesto
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
- Remove the artichokes from the oil and add to a bowl (keep the oil). Add the garlic, lemon juice, Parmigiano Reggiano and a pinch of pepper.
- Blitz everything together until smooth using an immersion blender (alternatively use a food processor). Add a little oil if the consistency seems too thick. Taste and add salt if needed.
- Spoon into a serving bowl and serve with cheese, cured meats, crusty bread or crackers.
Notes
- Type of artichokes to use – you want to look for jarred artichoke hearts in oil, it doesn’t matter if they are whole, halved or quartered. Spoon the artichokes out of the oil into a bowl or processor.
- Consistency – If your pesto is too thick, add a little more oil that the artichokes were jarred in to emulsify it more.
- Serving suggestions – serve the pesto on crusty toasted bread to make bruschetta, with cured meats and cheese or even use as a pasta sauce.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipes look delicious. Just left on an Italy vacation. Can’t wait to get back home to try your recipes.
Very nice & light. I used canned artichokes in water because that’s all I had. Added olive oil, a whole clove of garlic and lemon juice. Whizzed it in my food processor until smooth. Will spread it on toasted sourdough with a slice of prosciutto. Might add fresh tomato slices. I’m going to experiment with this as I like a slightly creamier spread.. goat cheese maybe… or a bit of grated sharp cheddar on top grilled?
Thanks for the recipe 🙂
Sounds delicious! Glad it worked well with canned artichokes too 🙂
Eager to try this – most pestos have some kind of nut as well. May I inquire as to why you left nuts out of this recipe? And if you were to add one, which but would you choose? Thanks!
Hi Lorna, this is something I’ve been making for years without nuts just personal preference. I’d try adding pine nuts or cashews since they have a nice creaminess to them. Hope you enjoy it!
I LOVE artichoke dip. This reminds me of an artichoke dip my mom used to make for parties. As a kid it was such a special treat… heck it still is!
I love this too and it’s SO simple.
Hi, these look absolutely delish! Looking forward to seeing more!
Thank you so much!
So simply lovely and delish. I will take this one to at least one of the upcoming potlucks un the desert this winter.
Thank you so much. It really is so easy and delicious.