This artichoke pesto recipe is proof that healthy eating doesn’t have to be complicated or expensive. It’s packed with flavour, nutrition, and versatility!

lemon artichoke pesto in a white bowl with parlsey and walnuts in the background

I love making as much as possible from scratch. While I appreciate the convenience of some shop-bought options, there’s something so satisfying about creating homemade versions whenever I can. And this artichoke pesto recipe is a delicious twist on a classic pesto.

It’s a vibrant, versatile addition to your kitchen, made with budget-friendly tinned artichoke hearts, walnuts, garlic, lemon, parsley, parmesan, and olive oil. Whether you’re spreading it on sandwiches, stirring it into pasta, or using it as a dip, this artichoke lemon pesto is bound to become a firm favourite.

pesto artichoke on a spoon resting in a filled white bowl with parlsey and walnuts in the background

Why Choose Artichokes for Pesto?

Artichokes are not only delicious but they are also packed with nutrients. They’re a good source of fibre, vitamins, and antioxidants, making them a great addition to a healthy diet.

If you’re managing your blood sugar levels, artichokes also have a low glycaemic index, making them a smart choice for a diabetes-friendly meal plan.

For this recipe, I use tinned artichoke hearts as they’re quick, easy, and budget-friendly. That said, marinated artichokes work wonderfully too! Simply drain the oil and replace it with a good-quality extra virgin olive oil. The marinated option adds an extra layer of flavour to this already delicious pesto.

What You’ll Need For this Artichoke Pesto Recipe

ingredients for artichoke pesto including artichoke hearts, paremesan cubes, walsnuts, lemon, olive oil, parsley and a garlic clove

This artichoke lemon pesto recipe uses simple ingredients you might already have at home:

Tinned artichoke hearts – A convenient substitute for fresh artichokes, these are tender and flavourful. Use marinated artichokes if you prefer and want an extra flavour kick!
Walnuts – A heart-healthy alternative to pine nuts, they add a nutty richness.
Garlic – Essential for that classic pesto kick.
Lemon– Both the juice and zest brighten the pesto and balance the richness.
Parsley – Adds freshness and a hint of earthiness.
Parmesan – A small amount goes a long way in delivering savoury depth.
Olive oil – The key to a smooth, silky consistency.

Equipment Needed

Food Processor

Weighing Scales

Spatula

How to Make Artichoke Pesto

Blitzed homemade artichoke pesto in the blender

This artichoke pesto recipe is as simple as tossing the ingredients into a food processor!

Drain and Prepare the Artichoke Hearts
Drain the tinned artichoke hearts well to avoid excess liquid. Pat them dry with a paper towel.
Combine Ingredients
In a food processor, add the artichoke hearts, walnuts, garlic, parsley, lemon juice, lemon zest, parmesan, and a pinch of salt. Blitz until everything is roughly chopped.
Blend to Desired Consistency
While the food processor is running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed. Blend until smooth, or leave it a bit chunky if you prefer more texture.
Taste and Adjust
Taste your artichoke pesto and adjust the seasoning. You might want to add more lemon juice for brightness or a touch of salt to enhance the flavours.

Substitutes and Variations

This recipe is totally flexible, so feel free to adapt it to your preferences:

Substitute for Artichoke Hearts: If artichokes aren’t your thing, you can swap them for roasted red peppers, courgettes, or even cooked cauliflower.
Go Dairy-Free: Replace the parmesan with nutritional yeast for a vegan version.
Change the Nuts: Try almonds, cashews, or sunflower seeds if you don’t have walnuts on hand.
Herb Swap: Swap parsley for basil or a mix of your favourite fresh herbs

artichoke pesto on a spoon resting in a filled white bowl with parlsey and walnuts in the background

Storing Your Homemade Pesto

Store your artichoke pesto in an airtight container in the fridge for up to a week. Cover the top with a thin layer of olive oil to prevent it from oxidising. For longer storage, freeze it in portions and defrost as needed.

Ways to Enjoy Artichoke Pesto

This pesto artichoke recipe is incredibly versatile. My favourite way to enjoy it is in this delicious Warm Quinoa Roasted Vegetable Salad. But here are a few other ideas:

Pesto Artichoke Pasta: Toss the pesto with freshly cooked pasta for a quick, satisfying dinner. Add roasted vegetables or grilled chicken for extra nutrients and protein.
Make sure to read my article on Delicious & Healthy Pasta Alternatives for Diabetics for ways to make your pasta meals as blood sugar friendly as possible
Artichoke Pesto Dip: Serve it as a dip with veggie sticks, crackers, or pita bread at your next gathering or as a tasty snack.
Spread for Sandwiches and Wraps: Use it as a flavour-packed spread for sandwiches or wraps
Roasted Veggies: Drizzle the pesto over roasted vegetables for an easy, healthy side dish.

Diabetes Note

This artichoke pesto recipe is proof that healthy eating doesn’t have to be complicated or expensive. It’s packed with flavour, nutrition, and versatility, making it an excellent choice for those managing diabetes

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Other Great Homemade Sauces to try:

Homemade Green Tikka Curry Paste

Rich Tomato Sauce

Easy Homemade Gluten Free Bechamel Sauce Recipe

Easy 5-Minute Spinach Pesto Recipe