Artichoke Pesto, 5 minute

How to make the most good Artichoke Pesto in 5 minutes or less. This recipe uses four simple ingredients to make the most good and good artichoke pesto that's solid served as a dip, in pasta or on toasted bread.

Trust us when we say this artichoke pesto is something that you'll be making again and again.

It's so addictively good and takes no more than 5 minutes to make using an immersion blender or food processor.

We love to serve it on top of toasted ciabatta to make Artichoke Bruschetta which makes the solid apertivo served alongside a glass of prosecco or Aperol Spritz.

You can also serve it as a dip, in pasta or in salads. It's versatile and made with four simple ingredients!

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes and substitutions

• Artichokes – use artichoke hearts jarred in oil (usually sunflower oil or olive oil). If they are marinated in herbs or spices that's fine too.
• Lemon – you only need a small squeeze of lemon juice or you can leave it out if you prefer.
• Garlic – use fresh garlic and not powdered. You only need half a clove as it's strong when raw and you don't want it to overpower the pesto.
• Parmigiano Reggiano – use freshly grated, you can also use Pecorino Romano.
• Salt and Pepper – the majority of the time we don't add salt so taste the pesto before adding!

Step by step photos and instructions

Step 1 – put the artichokes, cheese, lemon, garlic and a little pepper in a bowl (photos 1 & 2).

Step 2 – Blitz until smooth using an immersion blender, alternatively you can use a food processor (photos 3 & 4).

Step 3 – Taste and add salt if needed (it rarely does) then serve in a bowl or on crusty bread.

Recipe tips and FAQs

• Type of artichokes to use – you want to look for jarred artichoke hearts in oil, it doesn't matter if they are whole, halved or quartered. Spoon the artichokes out of the oil into a bowl or processor.
• Consistency – If your pesto is too thick, add a little more oil that the artichokes were jarred in to emulsify it more.
• Serving suggestions – serve the pesto on crusty toasted bread to make bruschetta, with cured meats and cheese or even use as a pasta sauce or in salads.

How long does it last?

The artichoke pesto will keep well for up to 5 days in the fridge. Bring out of the fridge at least 10 minutes before serving so it's not too cold.

Dips & Pestos

Pesto alla Trapanese (Sicilian Pesto)

Antipasti

The Easiest Red Pesto Recipe (Sun-dried Tomato)

Antipasti

Mozzarella Bocconcini, Pesto and Sun Blushed Tomatoes

Antipasti

Smoked Salmon Crostini

This recipe was first published on April 6th 2017 but has since been updated for user experience.

Ingredients

Makes 8 servings

• 10.5 ounces chopped artichoke hearts (jarred in oil (300g))
• 1/4 cup Parmigiano Reggiano (finely grated (15g))
• 1 squeeze lemon juice
• 1/2 clove garlic
• 1 pinch salt and pepper (to season (you may not need any salt))

Method

1. Remove the artichokes from the oil and add to a bowl (keep the oil). Add the garlic, lemon juice, Parmigiano Reggiano and a pinch of pepper.

2. Blitz everything together until smooth using an immersion blender (alternatively use a food processor). Add a little oil if the consistency seems too thick. Taste and add salt if needed.

3. Spoon into a serving bowl and serve with cheese, cured meats, crusty bread or crackers.

Kitchen notes

• Type of artichokes to use you want to look for jarred artichoke hearts in oil, it doesn't matter if they are whole, halved or quartered. Spoon the artichokes out of the oil into a bowl or processor.
• Consistency If your pesto is too thick, add a little more oil that the artichokes were jarred in to emulsify it more.
• Serving suggestions serve the pesto on crusty toasted bread to make bruschetta, with cured meats and cheese or even use as a pasta sauce.