Artichoke Pesto

Check out the video where Michelle demonstrates how tyo make this recipe: Artichoke Pesto

Ingredients:

  • 8 oz artichoke hearts – fresh or frozen, but not marinated in oil
  • 3-4 cloves fresh garlic, peeled and choppped
  • ½ cup fresh Italian parsley leaves
  • ½ cup fresh basil leaves
  • 2 T. fresh thyme leaves
  • Juice of one lemon, or to taste
  • sea salt
  • freshly ground black pepper
  • ½ cup toasted walnuts
  • ½ cup Parmesan cheese
  • Olive oil – as needed (about ¼ cup)

Instructions:

  1. In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.
  2. Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.
  3. . Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.
  4. Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.
  5. Taste for seasoning.

Yield: Makes about 2 cups 2-4 people

Recipe courtesy Michele Knaus, EatLikeAChef. See Michele Make Artichoke Pesto

Comments

  1. J. Mercure says

    Love how delicious this recipe looks!! Would like to try making a variation, with a little help from a more knowledgeable pesto-maker than myself. My family adores a somewhat pricey gourmet store version of artichoke lemon pesto, that uses Asiago cheese, rather than Parmesan (though other ingredients you’ve used, minus the walnuts, seem to be alike.) Would this substitution seem like it would be good (have never used Asiago cheese at all)in the same amount as you’ve used the Parmesan?? Any tips??? Thanks for the help!

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