If I had to choose one condiment for the rest of my life it would pesto, no question! I have loved this deliciously garlic and herbaceous sauce from as long as I can remember. One thing I especially love about is how versatile it is and how many variations there are that add these amazing flavor dimensions. This artichoke version is one of my all time favorites and when Spring comes around and all those pretty artichokes start making their appearance I crave it especially! It is so delicious just simply spread on Crostini toasts but also amazing in pasta, salads, and soups.
Looking for more amazing Spring artichoke recipes? Click here for my Sauteed Baby Artichokes with Roasted Tomato Bruschetta Topping!
Makes: About 1/2 cup
Time: Approximately 10 minutes
- 1 cup defrosted frozen artichokes
- 2 cups fresh basil leaves
- 1 clove garlic, smashed or chopped
- 1/4 cup, chopped toasted nuts (I usually toasted almonds because they’re less expensive than pine nuts and I usually have them around. I love the flavor as well. You can use pine nuts or whatever other variety you like and even substitute with sunflower seeds if you have nut allergies.
- 1 good squeeze of fresh lemon juice
- 1/2 teaspoon salt and a couple grinds fresh ground pepper
- 1/3-1/2 cup olive oil (I recommend using regular olive oil rather than extra virgin, as extra virgin has a very strong flavor that can impart a bitter aftertaste to the pesto depending on the brand.)
- 1/4 cup fresh parmesan cheese (or use nutritional yeast for a vegan version)
In a food processor combine basil and artichoke hearts with garlic, lemon juice, toasted nuts, salt and pepper. Process on high until mixture is finely chopped and well incorporated, then turn off machine and scrape sides of the bowl. Turn machine back on lower speed and drizzle in olive oil until mixtures becomes saucy and smooth. Turn off machine, scrape sides again if needed and add in nutritional yeast or parmesan and stir until to incorporate and thicken the mixture slightly. Taste for seasonings, adding a sprinkle of extra salt if needed and try not to eat it straight out of the bowl!
I love to serve this artichoke pesto on crostini by toastimg slices of baguette, rubbing with garlic, drizzling with olive and sprinkle with salt and spreading the artichoke pesto on top
Enjoy this recipe or have questions? Feel free to leave a comment!
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