The unique artichoke pesto was inspired by the tangy flavor of piccata-style dishes, with hints of capers and fresh oregano.
I’ve always been a huge fan of pesto. I think my favorites until now were my spicy roasted red pepper pesto and cilantro peanut pesto. They’re a little different than your traditional basil pesto, but they’re still so satisfying and easy to make. I already had a million reasons to love it, but I went and created a new one – artichoke pesto.
This was my second attempt at creating a pesto sauce with capers. The first – and failed – attempt was a piccata-inspired pesto with capers and parsley. It was okay, but it was lacking that zip that you get when you eat a piccata dish. I am not sure why I was so stuck on this idea, but I just knew it would be great if I got it right.
And I did. I found a recipe for artichoke pesto in a Giada cookbook that I bought at our annual library sale, it didn’t actually call for capers and I tweaked a few more ingredients, but the artichokes provided a great base for the flavor I wanted. Combined with fresh oregano and parsley, you have a completely unique flavor profile.
In my mind, pesto alone justifies buying a food processor. So much so, that I teamed up with Hamilton Beach to give one lucky reader a chance to win their very own professional 14-cup food processor. That’s a huge food processor. You could literally make 4 or 5 batches of pesto at once. All you have to do to win is enter below the recipe. There’s a few different ways to enter, and you are more than welcome to choose each and everyone. Just follow the instructions listed.
Yield 2 cups
- 1 15-ounce can quartered artichoke hearts, drained
- 1/4 cup walnut pieces
- 1/2 cup fresh parsley
- 1/2 cup fresh oregano
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 1 teaspoon lemon zest
- 1 garlic clove, peeled
- 1/2 teaspoon coarse salt
- 1/2 cup extra-virgin olive oil
- In a food processor bowl, combine all ingredients.
- Process until smooth.
This recipe makes enough sauce for 1 pound of cooked pasta. Save about 1/4 of pasta water to loosen the sauce if desired. If desired, serve with grated pecorino romano or parmesan cheese.
Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months.
Recipe adapted from Giada’s Feel Good Food.