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5 from 3 votes

Artichoke Pesto

Artichoke pesto is a tasty spread that's perfect with crusty bread or pasta. With just a few basic ingredients, this pesto can be ready in about 10 minutes.
Prep Time10 minutes
Total Time10 minutes
Course: condiment
Cuisine: Italian
Servings: 3 cups


  • 1 24-ounce jar marinated artichoke hearts drained
  • 3/4 cup extra virgin olive oil plus more if needed
  • 1 cup walnuts
  • 1 cup flat-leaf Italian parsley packed
  • 1/2 teaspoon crushed red pepper flakes plus more to taste
  • 2 lemons zested and juiced
  • 2 cloves garlic
  • 1 cup Parmigiano Reggiano cheese grated
  • salt and pepper to taste


  • Drain the artichoke hearts from the oil/vinegar mixture they come in.
  • Add the artichoke hearts along with all ingredients except the cheese into a food processor and pulse until a smooth pesto has formed.
  • Spoon the pesto into a bowl and mix in the parmesan cheese. Taste test the pesto and adjust salt and pepper to taste. You more than likely will not need any extra salt.
  • Serve with crackers or crusty bread. Alternatively, serve the artichoke pesto over pasta with saved pasta water to thin it out. Enjoy!


  • Artichoke hearts in oil are preferred but canned or frozen can also be used.  If using the other types more seasoning will most likely need to be added.
  • Use extra olive oil if the pesto gets too thick.
  • To serve over pasta simply mix into al dente pasta along with a bit of pasta water and toss to coat.  


Calories: 796kcal | Carbohydrates: 13.1g | Protein: 21.6g | Fat: 76.8g | Saturated Fat: 11.8g | Cholesterol: 21mg | Sodium: 797mg | Potassium: 329mg | Fiber: 6.2g | Sugar: 2g | Calcium: 348mg | Iron: 4mg