Homemade Artichoke Pesto

kathleen campbell


I was shopping at Costo where they were offering tastings of jars of artichoke pesto served as a spread over Mahi Mahi. I'm not into buying jars of processed food...but this was sooo delicious. A jar was almost $9. So I came home and made my own. This condiment will be living in my fridge from now...or freeze in ice cube trays to use when needed. I usually freeze my homemade Pesto's...love the fresh taste and they freeze well. This pesto would also go well either as a stuffing or spread on chicken, pork, fish, and spread on toasted crostini.

★★★★★ 1 vote
15 Min


1 c
marinated artichokes, lightly drained
1/4 c
parmesan cheese
1/4 c
toasted pine nuts
1/4 c
dried chopped onion
1-2 tsp
garlic powder. do not use garlic salt!
1-2 Tbsp
roasted garlic, optional
1 Tbsp
fresh lemon juice


1In a small non stick pan, toast pine nuts on medium heat. Shake the pan a few times until they are lightly browned. Watch them...they can turn bitter If you walk away and burn them. Only takes a few minutes to toast them.
2Using a food processor, add all of the ingredients. Pulse until well blended. TASTE! Start with the smallest amount, 1 tsp POWDERED garlic powder, and maybe 1 tbsp ROASTED garlic. You can always add more! I like a lot of garlic. Other people not so much.
3Be mindful and cautious if adding salt and pepper.....especially if you are adding this to other foods that may already have salt and pepper added! I didn't add any salt or pepper to this pesto.

About this Recipe

Course/Dish: Spreads
Other Tags: Quick & Easy, Healthy
Hashtags: #FRESH, #homemade, #pesto