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This pesto uses Hirten cheese in place of the traditional Parmesan and swaps out the basil for canned artichoke hearts.
By Monet Moutri
During summer months, I crave pesto. Because you can’t go wrong with basil, Parmesan cheese, pine nuts and olive oil. Earlier this season, I had bought a basil plant that I nurtured each day. The plant flourished, meaning I could have pesto anytime I wanted. But when the baby arrived, my attention rightly went elsewhere. Our poor basil plant is now dried and shriveled with only one or two yellow buds. So when I received this delicious Hirten cheese from Castello, I knew I had to find a new recipe for pesto pasta. One without basil and one with heaps of pungent cheese.
And so this lemon artichoke pesto pasta was born. While this pasta looks lovely on an outdoor table on a cool summer night, it can be made and enjoyed year round. Canned artichoke hearts are readily available (be it July or December!). If you’re feeling ambitious, you could use fresh artichokes (serve them as an appetizer one night and then save the hearts for this recipe) but I think the canned variety works just as well.
And did I mention this cheese? Castello Alps Selection cheeses are produced with milk from cows grazing the Alps in small, mountain farms. The quality of milk is evident in these handcrafted cheeses. For my pesto recipe, I used Castello Hirten, which has a rich and complex taste with slightly sweet overtones. It works well in recipes that call for the classic Parmesan. 
Lemon Artichoke Pesto Pasta
- Total Time: 45 mins
- Yield: 4 1x
Description
This pesto uses Hirten cheese in place of the traditional Parmesan and swaps out the basil for canned artichoke hearts.
Ingredients
- 1 14-oz jar marinated artichoke hearts, drained
- 2 garlic cloves, minced
- 1/2 cup (70 g) pine nuts or walnuts
- 1/3 cup (80 ml) fresh parsley
- 1/4 cup (25 g) freshly grated Hirten cheese
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup (60 ml) olive oil
- Salt and pepper to taste (I seasoned very generously!)
- 1 lb (450 g) spinach pasta (I used fettuchini)
- 1 carton grape tomatoes, cut into halves
- Additional cheese for grating over pasta
Instructions
- In the large bowl of a food processor, combine artichoke hearts, garlic cloves, pine nuts, parsley, cheese, lemon zest and lemon juice. Pulse until well blended.
- Add the olive oil to the feed tube and let it slowly drain into the bowl as you blend. Salt and pepper to taste.
- Use immediately or store in an airtight container in the refrigerator.
- Cook pasta according to package directions. Drain (but do not rinse).
- Add artichoke pesto and grape tomatoes to warm pasta.
- Generously grate Hirten cheese over top. Serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
If You Liked This Recipe, You’ll Love These
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- Ploughman’s Grilled Cheese with Apple Chile Chutney
- Spring Asparagus Pesto
- Artichokes, Pancetta, and Cheese Cups
Frequently Asked Questions
What is Hirten cheese and what can I use instead?
Hirten is a Castello Alps Selection cheese made from Alpine cow’s milk with a rich, complex taste and slightly sweet overtones. The article says it works well in recipes that call for Parmesan, so ¼ cup of freshly grated Parmesan is a straightforward substitute.
Why does this pesto use artichokes and parsley instead of basil?
The article explains the swap: the author’s basil plant died after the baby arrived, and she needed a year-round pesto that didn’t depend on fresh basil. Canned artichoke hearts are available any time of year, and ? cup fresh parsley replaces the basil while keeping the green color and freshness.
Can I use fresh artichokes instead of canned?
The article addresses this directly: you can use fresh artichokes (serve them as an appetizer one night, save the hearts for this recipe), but the author thinks the canned variety works just as well and is far more convenient.
