Artichoke Pesto

The unique artichoke pesto was inspired by the tangy flavor of piccata-style dishes, with hints of capers and fresh oregano.

Artichoke Pesto | @simplywhisked

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.

Artichoke Pesto | @simplywhisked

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.

Artichoke Pesto | @simplywhisked

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.

Artichoke Pesto | @simplywhisked

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.

Artichoke Pesto | @simplywhisked

Artichoke Pesto | @simplywhisked

Artichoke Pesto

  • Yield: 2 cups 1x


  • 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


  1. In a food processor bowl, combine all ingredients.
  2. 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.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from Giada’s Feel Good Food.

Artichoke Pesto | @simplywhisked

Last Updated on

  • Reply
    December 22, 2016 at 12:14 pm

    I like basil pesto.

  • Reply
    December 22, 2016 at 1:22 pm

    This looks great!

  • Reply
    Sarah Workman
    December 22, 2016 at 1:32 pm

    This sounds simply divine!

  • Reply
    Julie Wood
    December 22, 2016 at 3:16 pm

    I love making my Fresh Basil Pesto Recipe! It has pine nuts or walnuts and basil in it.

  • Reply
    Sarah pyle
    December 22, 2016 at 3:18 pm

    Looks delicious. I did something similar and made artichoke hummus recently.

    • Reply
      Melissa Belanger
      December 22, 2016 at 11:48 pm

      Oh that sounds like a great idea! I should totally try that.

  • Reply
    December 22, 2016 at 4:32 pm

    My favorite kind of pesto is the original.

  • Reply
    December 22, 2016 at 5:11 pm

    my favorite is beet pesto

    • Reply
      Melissa Belanger
      December 22, 2016 at 11:47 pm

      Oh! I’ve been dying to try beet pesto! It’s so beautiful.

  • Reply
    Margot C
    December 22, 2016 at 6:30 pm

    I like your recipe I think I will make it. I have been varying that classic pesto recipe slightly by using walnuts instead of pine nuts.

  • Reply
    Emily Jelassi
    December 22, 2016 at 6:46 pm

    love this recipe! my family loves artichokes, so i can’t wait to make this 🙂

    • Reply
      Melissa Belanger
      December 22, 2016 at 11:48 pm

      They should love this then 🙂

  • Reply
    December 22, 2016 at 8:44 pm

    I like garlic pesto!

  • Reply
    Cheryl B
    December 22, 2016 at 8:56 pm

    I like a walnut pesto.

  • Reply
    Steve Weber
    December 22, 2016 at 8:56 pm

    I love sun dried tomato pesto the best.

  • Reply
    December 22, 2016 at 9:44 pm

    Traditional basil pesto is my favorite type of pesto.

  • Reply
    Eustacia Miliusis
    December 23, 2016 at 12:17 am

    I have only ever had basil pesto, so I guess that is my favorite! Your Artichoke recipe looks extremely delicious and I would like to try it!

  • Reply
    Brenda Haines
    December 23, 2016 at 12:24 pm

    I love Thai pesto on chicken!

    • Reply
      Melissa Belanger
      December 24, 2016 at 3:52 pm

      That sounds delicious! What recipe do you use?

      • Reply
        Brenda Haines
        December 29, 2016 at 11:13 am

        I do the best with what I can get around my small area. But this is the full recipe.
        1 cup Thai basil leaves
        2 tablespoons extra virgin olive oil
        Lime juice, from 1/2 lime
        4 tablespoons cilantro
        2 garlic cloves, minced or pressed
        2 ounces dry-roasted peanuts, chopped
        1 tablespoon fish sauce
        1 Thai bird chilies, (or more or less, depending on how much heat you like)

        Stir Fry:
        2 chicken breasts (skinless/boneless), diced into bite-sized chunks
        4 medium red/yellow bell peppers, sliced in 1/4″ strips
        2 (8 oz) packages shirataki noodles, spaghetti or angel hair style

        • Reply
          Melissa Belanger
          December 30, 2016 at 9:09 am

          That sounds delicious! I’ll have to try it when we have Thai basil at our market!

  • Reply
    December 23, 2016 at 1:24 pm

    We like garlic pesto.

  • Reply
    Tina W
    December 25, 2016 at 5:02 am

    I love a classic basil & pinenut pesto, but the zing of cilantro pesto is a close second.

  • Reply
    December 25, 2016 at 4:43 pm

    Hard to beat good old basil pesto, but artichoke pesto sounds amazing!

  • Reply
    Heather Sebastian
    December 26, 2016 at 11:29 am

    My favorite kind of pesto is homemade. i love making pesto!

  • Reply
    Dana Rodriguez
    December 26, 2016 at 5:52 pm

    That looks so good! I love Basil pesto.

  • Reply
    Lisa Brown
    December 27, 2016 at 6:37 am

    I like the Classic Basil Pine Nut Pesto

  • Reply
    December 27, 2016 at 9:20 pm

    My favorite kind of pesto is the only one I have made so far, garlic pesto! I will however, try this one!!

  • Reply
    Kimberly M
    December 27, 2016 at 11:08 pm

    My favorite pesto is sun dried tomatoes.

  • Reply
    December 28, 2016 at 2:20 am

    I like the original kind of basil pesto, but garlic pesto sounds good, too!

  • Reply
    Sarah Mayer
    December 28, 2016 at 10:47 am

    I like lemon basil pesto the best.

  • Reply
    Terry Stevens
    December 28, 2016 at 9:49 pm

    I lvoe basil pesto.

  • Reply
    December 28, 2016 at 10:12 pm


  • Reply
    Cilantro Pesto - Simply Whisked Dairy Free Recipes
    July 18, 2018 at 3:36 pm

    […] Artichoke pesto […]

  • Reply
    connie mccrery
    May 24, 2019 at 6:07 pm

    Hi, I was so pleased to find your recipe. Many years ago, I used to make an appetizer with artichoke pesto, then I lost the recipe and forgot about it until I saw yours. Here is how I served it: Spread the pesto on a crispy crostini, top with thin slices of peppery grilled filet mignon, garnish with shaves of asiago and a pouf of baby arugula.

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