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Artichoke Pesto


Pesto is perfect as a base for pizza, as a dip, mixed with mashed potato, in a pasta salad, thinned out with olive oil to make a dressing, in any scrumptious soup, or even just spread onto a crostini. Artichoke Pesto combines the bold flavors of rocket lettuce or arugula with the rich flavors of artichokes, olive oil, parmesan cheese, and fresh lemon juice.

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Rate this recipe 4.4/5 (7 Votes)


  • 2 to 3 cloves of garlic
  • large handful of arugula
  • 6 or more marinated artichoke hearts
  • fresh lemon juice, to taste
  • 1 cup grated Parmesan cheese or pecorino
  • 1/2 cup pine nuts
  • 1/4 to 1/2 cup extra-virgin olive oil


Servings 4
Preparation time 10mins
Cooking time 10mins


Step 1

Place garlic, arugula, artichoke hearts, and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil, pour in 1/4 cup first and go from there. Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit.

Any leftover pesto, spoon into a jar and cover the top with olive oil. This will keep for up to one week. Enjoy!

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