Artichoke Pesto

5 from 1 vote

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.

Prep Time5 mins

Total Time5 mins

Course: Appetizer

Cuisine: Italian

Servings: servings

Calories: 65kcal

Author: Emily Kemp

Ingredients

10.5 ounces chopped artichoke hearts jarred in oil (300g)
¼ cup Parmigiano Reggiano finely grated (15g)
1 squeeze lemon juice
½ 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.

Nutrition