Artichoke Pesto with Spinach – 5-minute Recipe
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Artichoke Pesto is a tasty twist on classic pesto that you can make in minutes. Made with marinated artichoke hearts, fresh spinach, Pecorino Romano cheese, and toasted almonds, this pesto is perfect for pasta, sandwiches, or as a topping for crostini.
Traditional basil pesto, also known as Pesto alla Genovese, provides a basic guideline for creating different flavor profiles by changing some simple ingredients.
As much as I like the combination of fresh basil, pine nuts, and parmesan cheese, I also love trying new combinations. For example, I used pistachios instead of pine nuts in my Pistachio Pesto, which I use to make Tortellini Pasta Salad.
In this artichoke pesto recipe, marinated artichokes add tang, while pecorino gives it a salty edge that is softened a bit by the nuttiness of the toasted almonds. The ingredients combine to create the perfect zingy flavor and texture.
Artichoke pesto is also a great way to turn a simple pasta dish into an amazing but easy dinner! Just toss it with your favorite pasta, thin it out with a bit of pasta water, and voila, you have created a delicious artichoke pesto pasta!
But don’t limit this great recipe to a pasta sauce. I always get rave reviews from my family and friends when I serve this artichoke pesto recipe as a spread for toasted crostini. Combined with my Baked Ricotta and Roasted Cherry Tomatoes, it makes a colorful and flavorful appetizer platter.
And, of course, I love that it is so easy to make. A food processor does all the hard work for you, and your delicious artichoke pesto is ready in minutes. Let me show you how I make this simple recipe.
Ingredients
Marinated Artichokes: It is best to use artichokes that are marinated in oil. You will add some of the marinade to the olive oil in the pesto. All the lovely herbs and spices in the jarred artichoke marinade add more delicious flavor to the pesto.
Spinach: Look for baby spinach so that the stems and leaves are tender and you don’t end up with any stringy pieces in your pesto.
Almonds: I like to buy blanched, slivered almonds. They add the perfect nutty flavor, and since they are blanched, I can decide whether to toast them or use them as is. I highly recommend using fresh nuts. If the nuts are past their prime, they will impart a stale flavor to the pesto.
Pecorino Romano Cheese: If you can, buy a piece of pecorino and grate it yourself. You can substitute parmesan cheese, but the end result will be different. Parmesan is a butterier, nutty-flavored cheese, while pecorino is sharper and saltier.
Garlic: Whole, fresh garlic works best, in my opinion. Since pesto is not cooked, you want your ingredients to be as fresh as possible. Old garlic that has started to grow green sprouts will add bitterness.
Extra Virgin Olive Oil: You should use good quality extra virgin olive oil. The most important thing is to make sure that your olive oil is fresh but of good quality EVOO will also add a silky, rich texture and balanced flavor.
Step by Step Instructions
1. Add the almonds (you can toast them first if you like) and garlic to the bowl of a food processor and pulse to blend it.
2. Add the spinach, grated pecorino, artichoke hearts,3 and salt to the nut mixture and pulse to form a pesto.
3. With the food processor running, slowly pour the olive oil and artichoke marinade into the mixture. Stop as soon as all of the liquid has been added. Alternatively, transfer the pesto to a bowl and mix the olive oil with a spoon.
Storing Fresh Pesto
The best way to store pesto is to refrigerate it in a glass jar. After you have added the pesto to the jar, pour enough olive oil into it to cover the top completely. The olive oil will create a barrier between the pesto and any air in the jar, slowing down the oxidation process and preserving the pesto for a few days longer. Properly stored pesto will stay fresh for up to 5 days.
Pesto can also be frozen in airtight containers for up to 4 months.
I love to get your feedback, so if you try this Artichoke Pesto or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
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Artichoke Pesto Recipe
Artichoke Pesto with Spinach
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Equipment
- 1 Food processor
Ingredients
- 2 cups Baby Spinach packed
- 1 cup Marinated Artichokes drained, liquid reserved
- 3/4 cups Pecorino Romano Cheese grated
- 1/2 cup Slivered Almonds toasted
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Marinated Artichoke Heart liquid
- 1/4 tsp Black Pepper ground
- 1/2 tsp Kosher Salt
Instructions
- Add the almonds and garlic to the bowl of a food processor and pulse to blend it.
- Add the spinach, grated pecorino, artichoke hearts, and salt to the nut mixture and pulse to form a pesto.
- With the food processor running, slowly pour the olive oil and artichoke marinade into the mixture. Stop as soon as all of the liquid has been added. Alternatively, transfer the pesto to a bowl and mix the olive oil in with a spoon. Season with more salt to taste.You may need to add more olive oil if the consistency is too thick.
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