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.
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Simple Artichoke Pesto
- Total Time: 10 minutes
- Yield: 1 3/4 cups
Description
This creamy and tangy artichoke pesto combines artichokes, basil, garlic, and lemon for a versatile spread perfect for pasta, crostini, or as a vegetarian dish at potlucks.
Ingredients
- 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 grated Pecorino Romano cheese
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a food processor, combine the drained artichoke hearts, basil leaves, chopped garlic, and toasted pine nuts.
- Pulse the mixture until coarsely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Add the grated Pecorino Romano cheese and lemon juice, and pulse to combine.
- Season with salt and pepper to taste, and blend briefly to incorporate.
- Transfer the pesto to a bowl and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
This pesto can be used as a spread on crostini topped with grape tomatoes for a delicious appetizer. It pairs well with gluten-free pasta and makes a great vegetarian dish for potlucks or BBQs. For a family meal, serve it with grilled tofu and a fresh green salad. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 5
Frequently Asked Questions
Can I use a different pasta brand for the artichoke pesto?
This pesto isn’t cooked with pasta itself — it’s a spread, best known for crostini, but gluten-free pasta pairs well with it if you want to serve it that way. Any brand works, gluten-free or not; just cook it per the package instructions since no pasta cook time is provided here.
What type of bread works best for crostini with this pesto?
A crusty baguette or ciabatta works best for making crostini, as it holds up well when spread with the artichoke pesto.
Can I add more garlic to the pesto for extra flavor?
Absolutely! You can increase the amount of garlic to suit your taste, just be mindful that it will make the pesto more pungent.
