Artichoke pesto recipe


  • 250g 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)


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

Makes about 2 cups 2-4 people