Artichoke
Pesto

Servings

4

Ready In:

30-45 minutes

Good For:

Condiment

About this Recipe

Add a vibrant fusion of flavors to your meals with this fresh Artichoke Pesto. Packed with tender artichoke hearts, aromatic basil, nutty Parmesan, and a hint of garlic, this zesty sauce transforms pasta, sandwiches, and appetizers.

A delightful way to enjoy seasonal produce, this pesto brings a refreshing and unique twist to your favorite dishes.

INGREDIENTS:

  • 2 large Fresh Artichokes
  • 1/2 cup Fresh Basil Leaves, loosely packed
  • 1/4 cup Parmesan Cheese, grated
  • 1/4 cup Pine Nuts, toasted
  • 2 cloves Garlic, minced
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • Salt and Pepper, to taste

Step 1

Prepare the artichokes by trimming the stems and removing any tough outer leaves. Cut about an ince off the top of each artichoke and use kitchen scissors to snip the sharp tips of the remaining leaves.

Step 2

Place the artichokes in a pot of boiling salted water and cook for about 25-30 minutes, until tender. Once cooked, drain and let cool.

Step 3

Once cool, carefully pull apart the leaves to access the tender heart and scrape out the fuzzy choke in the center.  Chop the hearts into smaller pieces. 

Step 4

In a food processor, combine the chopped artichoke hearts, basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until the mixture is well combined but still slightly chunky.

Step 5

While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

Step 6

Add lemon juice, and season with salt and pepper to taste. Blend again if necessary to incorporate the seasonings.  If the pesto is too thick, you can add a bit more olive oil or a splash of water.

SERVING SUGGESTIONS

Enjoy your artichoke pesto tossed with pasta, spread on sandwiches, or as a dip with fresh vegetables or bread.

NOTE

Store any leftovers in an airtight container in the refrigerator for up to a week.  For added depth of flavor, consider toasting the pine nuts lightly in a dry skillet before adding them to the pesto.  You can also freeze the pesto in ice cube trays for easy use later on!

Fresh_Artichoke_Pesto_Recipe_Fairfax_Market_Marin_Grocery_Store_1

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