Tuesday, July 1, 2014

Easy Artichoke Pesto!

This artichoke pesto is something I've been making for a few years now. I sooo 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 your July 4th potluck or BBQ! This would also be great as a family meal with some grilled tofu and a fresh green salad.
Happy July 4th!

Artichoke Pesto:


  • 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.

Makes about 1 3/4 cups pesto

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