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Simple Artichoke Pesto

Simple Artichoke Pesto

Simple Artichoke Pesto

This simple artichoke pesto is something I’ve been making for a few years now. I love anything artichoke related and blended with basil, garlic and lemon makes a perfect base for a creamy, tangy pesto. This can easily be used as a delicious crostini, just spread on toasted bread of your choice and top with a few chopped grape tomatoes…yum!

I mixed the pesto with some prepared gluten free pasta (I used Le Veneziane brand gluten free Pipe Rigate for the photo above) and served it at room temperature. Makes a great bring along vegetarian dish to a potluck or BBQ! This would also be great as a family meal with some grilled tofu and a fresh green salad.

See Also
Chilli Pesto and Peanut Pasta

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  • Author: Jennifer Blume
  • Yield: 1 3/4 cups 1x


  • 2 cans artichoke hearts in water (drained and woody outer leaves removed)
  • 1 1/2 cups basil leaves
  • 3 cloves garlic (peeled and chopped roughly)
  • 1/3 cup pine nuts (toasted)
  • 1/2 cup olive oil
  • 1/4 cup Pecorino Romano cheese (grated (or a mix of Parmesan and Romano))
  • Juice of 1/2 lemon
  • 1 tsp lemon rind
  • Sea salt and freshly ground pepper to taste


  1. Place all ingredients in a food processor and blend until smooth.


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