Artichoke and Herb Pesto


  • 1 can (13.75 oz) artichoke hearts, drained
  • 3 cloves garlic
  • 1/2 cup fresh Italian parsley leaves
  • 1/2 cup fresh basil leaves
  • 2 Tbsp lemon juice (about 1 lemon)
  • 1/2 cup walnuts, almonds, pistachios or hazelnuts (your choice)
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 to 1/3 cup extra virgin olive oil


In a food processor fitted with a blade, chop together the artichoke hearts and garlic until combined, about 8-10 pulses.  Add the parsley, basil and lemon juice along with salt and pepper.  Process until herbs are chopped and combined with artichokes.

Add nuts, cheese and 2-3 Tbsp of olive oil and pulse until desired consistency, adding additional olive oil if necessary.  Taste and adjust salt and pepper.  Makes about 1 1/2 cups.