This marinated artichoke pesto recipe is a fantastic spring and summer sauce. It’s light, it’s fragrant and it’s a touch zingy, with just a hint of depth from the marinated artichokes.
This is a recipe I’ve been wanting to blog for quite a while now since I first came across a jar of it at my local butchers. I saw the label, and thought, huh, that’s easy. Did I buy the jar? Nope, because I figured I would rather make it myself. And that’s exactly what I did!
Marinated Artichoke Pesto Recipe
It’s such an easy recipe that you’ll be wondering, why didn’t I think of that! Seriously. It is nothing like your traditional basil pesto; it doesn’t have basil for starters, no cheese and no pine nuts. This is what we need:
- a jar of marinated artichokes
- olive oil
- crème fraîche
- lemon juice
- salt and pepper
We just zap it all up in a chopper and we’re good to go!
How to Use our Marinated Artichoke Pesto?
- with pasta
- with potatoes
- as a topping for canapés and the like
- flavour risotto
- as a sandwich spread
- flavour omelettes and frittatas (plural in Italian = frittate)
⇒ basically, any which way you can go with it!
What we are talking about here are those artichokes in jars. Or pots in the fridge section. Basically, they are artichoke hearts that have been, well, marinated in oil and flavourings. You’ll find them easily in the antipasto aisle of your supermarket, alongside the olives and peppers in jars.
If you can find them, get the ones that have been chargrilled first. This adds a beautiful smoky flavour to the pesto. When artichokes are in season and cheap, I love doing this bit myself. That way, I can make them to taste, usually with a sprinkling of chilli flakes. Click here to see how I do it.
But for now, get a jar, and you’ll see just how easy this recipe is! Let’s get to it!
More Pesto Recipes on LinsFood
This marinated artichoke pesto recipe is a fantastic spring and summer sauce. It’s light, it’s fragrant and it’s a touch zingy, with just a hint depth from the marinated artichokes.
- 200g (7oz) chargrilled marinated artichokes, drained
- small handful flat leaf parsley (about 8-10 stalks, curly will do too)
- 2 medium-sized cloves garlic
- 4–5 Tbsp EV olive oil
- 2 Tbsp crème fraîche (half fat works too)
- 1 Tbsp lemon juice
- 1/2 tsp salt
- lots of freshly ground black pepper
To finish when serving
- a squeeze of lemon juice
- some chopped parsley
- Place everything in a chopper and chop to a coarse mix, scraping down and mixing a couple of times.
- Add the lemon juice and parsley just before serving.
The pesto might be a little heavy on the salt when tasted. Don’t forget that when it’s mixed in with pasta, it will need all that salt. In fact chances are, you’ll have to add more after mixing it with pasta.
Nutritional information is just for the sauce only, as used with pasta. It does not take into account the pasta itself. 2-4 servings will depend on whether you are serving it as a starter or main.
- Category: Sauces
- Method: Easy
- Cuisine: Italian fusion
Keywords: pesto, sauces, pasta