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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
- 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!
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!
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 (makes a great Spring Pasta Recipe)
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.
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.
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
Hi Lin, I like the sound of this pesto. Can I leave the creme fraiche out, as my boyfriend is vegan?
Sure Jamie, leave it out, but add 1/2 to a teaspoon of clear vinegar to it. taste, and see how much you need.
Thanks, I have everything I need to make this. Lunch today!
Cool, what did you think?
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?
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.
Thanks Sarah, let me know what you think.
Thanks for the advice on the salt concentration. That’s a great tip. would it be better to add salt to taste after?
You certainly have to taste for salt after. So there’s no reason why you can’t leave it until the end.