Pesto Artichoke Spread

Why This Artichoke Pesto Is The Best

If springtime in Italy is your vibe, this Artichoke Pesto recipe is here for you, babe. Slip into a comfy linen dress, fire up this album by La batteria, and crack open that special bottle of olive oil you’ve been saving, it’s perfect for this recipe. Spoon this dip on top of freshly grilled veggies, pasta or crackers– however you want to use it, this dip is molto bene (translation: chef’s kiss). Bright, creamy, and effortlessly elegant.

Ingredient Additions & Substitutions

• Alchemize It: Mix in a little Greek Yogurt or crumbled feta for a creamier dip.
• No basil?– sub parsley for an interesting twist
• Out of pine nuts?– walnuts would be a fun addition

Recipe Tips & FAQ’s

• Olive Oil- Since it’s uncooked, this is the time to let that grassy, golden bottle shine.
• Why Native Forest Artichoke Hearts? SMany canned versions are heavy on citric acid, but these taste clean and pure.
• No Food Processor? No worries. You can chop the ingredients by hand for a more rustic texture.

Serving Suggestions

• Pasta Night: Add a splash of cream, sautéed spinach and some gluten free fettuccine.
• Pack a Picnic: Goes great with Chickpea Seedy Crackers or Cheese Straws at your next al fresco meal
• Get Saucey: Perfect on top of Grilled Veggies or Roasted Chicken Thighs 

Storage and Shelf Life

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze pesto in ice cube trays, or small jars or containers for up to 3 months. Thaw in the fridge overnight before using.

Final Thoughts

This artichoke pesto will make you feel like you’ve spent an indulgent, warm spring day in an Italian garden. The bright, clean flavors evoke healthy nourishment without sacrificing any pleasure. If effortlessly elegant is your vibe, this dip recipe was made for you. 

Once you’ve tried it, please come back and let us know how you used it in the comments below.

Artichoke Pesto Spread

This vibrant Artichoke Pesto is a quick, healthy dip made with canned artichoke hearts, fresh basil, parmesan, and olive oil. It’s perfect for spring entertaining, meal prep, or as a flavorful sauce for pasta, roasted vegetables, and grilled chicken. Naturally vegetarian, gluten-free, and grain-free, this easy pesto recipe comes together in minutes with a food processor and is packed with fresh, zesty Mediterranean flavor.

Active Time 10 minutes

Inactive Time 0

Yield 2 cups

Freezer Friendly? yes

Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

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Ingredients

  

1x2x3x

• 2 tablespoons lemon juice about 1 lemon
• 1/4 cup extra virgin olive oil
• 14 oz can of artichoke hearts preferably Native Forest brand
• 1 cup basil leaves about .5 oz
• 1 teaspoon garlic, grated
• 1 tablespoon roasted pine nuts
• 1/2 cup pecorino or parmesan grated
• sea salt to taste

Instructions

 

• Place the lemon juice, olive oil, artichoke hearts, basil, grated garlic, roasted pine nuts, pecorino cheese, salt and pepper in a food processor.
• Pulse until the pesto is combined, but still slightly chunky.
• Transfer to an airtight container and refrigerate for up to 4 days.

Course: Snack

Cuisine: Italian-inspired

Special Diet: Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season: Fall, Spring, Summer, Winter

Recipe Type: Appetizer, Dip, Snacks

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/