Marinated Artichoke Pesto Recipe (makes a great Spring Pasta Recipe)

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.
Marinated Artichoke Pesto
Marinated Artichoke Pesto
Marinated Artichoke Pesto

Estimated reading time: 4 minutes

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
Spoon licking delicious!

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
  • parsley
  • garlic
  • olive oil
  • crème fraîche
  • lemon juice
  • salt and pepper

We just zap it all up in a chopper and we’re good to go!

Spaghetti with Marinated Artichoke Pesto
Spaghetti with Marinated Artichoke Pesto

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!

Chargrilled Marinated Artichoke
Chargrilled Marinated Artichoke

Marinated Artichokes

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

If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

Marinated Artichoke Pesto

Marinated Artichoke Pesto (makes a great Spring Pasta Recipe)

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.
5 from 19 votes
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Course: Main, Sauces, Starter
Cuisine: Italian fusion
Keyword: pesto
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 (makes 250g/just over 1 cup)
Calories: 194kcal
Author: Azlin Bloor

Ingredients

  • 200 g 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
  • ½ tsp salt
  • lots of freshly ground black pepper

To finish when serving

  • a squeeze of lemon juice
  • some chopped parsley

Instructions

  • 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.

    Notes

    Nutritional information is just for the sauce only, as used with pasta. It does not take into account the pasta itself. Servings can be 2-4 and will depend on whether you are serving it as a starter or main.

    Nutrition

    Serving: 1person starter | Calories: 194kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 487mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg

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    11 thoughts on “Marinated Artichoke Pesto Recipe (makes a great Spring Pasta Recipe)”

    1. I was thinking, about less than 2.4 grams of salt over 250 grams is a bit, then I get why you are introducing this with pasta over say bread (in my mind I had it over rice,, because I’m Japanese).
      Nicely calculated! I assume salt helps it last longer, as well.

    2. Amazing recipe, pinned! We’ll be definitely trying this out soon:) Your suggestion for sandwiches lit up a lightbulb in Panos’s head. We’ll try this in fish tacos and/or leftover grilled fish sandwiches. SO looking fwd to this, thanx so much for the delicious recipe!
      xoxoxo

    3. Jamie Chang

      Hi Lin, I like the sound of this pesto. Can I leave the creme fraiche out, as my boyfriend is vegan?

        1. Maisie Rands

          It was really delicious! So light, compared to regular pesto. I made it again the next day, that’s how much I loved it! How long do you think it’ll keep in the fridge?

    4. I jus love all your pesto recipes, I’ve used a few of them over the years, and they have never failed to please. Definitely going to try this, I think it will make a good midweek meal. Thanks Lin.

    5. Jayne Everard

      Thanks for the advice on the salt concentration. That’s a great tip. would it be better to add salt to taste after?

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