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homemade artichoke pesto

★★★★★ 1
a recipe by
kathleen campbell
merced, CA

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' 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
prep time 15 Min

Ingredients For homemade artichoke pesto

  • 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

How To Make homemade artichoke pesto

  • 1
    In 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.
  • 2
    Using 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.
  • 3
    Be 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.

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