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Easy One Minute Artichoke Pesto

This yummy artichoke pesto could not be any easier or quicker to make any time of year thanks to good, quality canned artichokes! It is so versatile, and I often have some in my Italian roasted chicken wraps for a fast and healthy lunch!

Easy One minute artichoke pesto artichoke serving bowl

Pesto is one of those quick and easy meal solutions that tastes like a lot of time and effort was used when really, it’s the complete opposite!

At least 2-3 nights a week my husband and I are either at a complete loss for what to make for dinner or just plain too tired to even care! This recipe for rocket (arugula) pesto has been one of our other quick weeknight go-to’s.)

I can’t even stress the importance of having a well-stocked pantry when you are a busy family of five.

Between football practice, Google Meets, dance classes, and dr. appointments, those canned vegetables are put to better use than collecting dust for the zombie apocalypse.

Enter artichoke.

We always keep canned artichoke at home because of the versatile dishes to be made with it: gratins, dips, even condiments, and sauces.

And this recipe for artichoke pesto is one that does not disappoint, coming together fast for a weeknight meal with only four other on-hand ingredients!

What is an Artichoke?

An artichoke is actually a flower with the edible portion being the bud, or, the immature flower. It is a member of the thistle, or, daisy family.

Easy One Minute Artichoke Pesto artichoke flower

However, after it blooms it is inedible.

The artichoke flower is a lovely blueish-indigo shade, and is often used in interior decorating for good reason!

What Is The Difference Between Fresh and Canned Artichokes?

Easy One Minute Artichoke Pesto fresh or canned

Whether you choose to use fresh or prepackaged (meaning canned, jarred, or frozen), there are some differences to consider when planning to use it in a recipe:

Fresh Prepackaged
No Preparation🗹
Higher Price🗹

Notes :

  • The nutritional value of fresh and packaged artichoke are comperable, except a possible higher sodium and fat (oil) content for the canned and jarred varieties depending on the brand. Frozen is generally the better option, avoiding most preservatives.

  • Although available year-round in North America, fresh artichoke is in peak season twice per year: first in between March and June (when they are at their least expensive) and then again between September and November.

Prepping and freezing fresh artichoke while in season can be a cost effective way to utilize them year-round.

pro tip

Can I Use Canned Artichoke To Make Pesto?

Yes, canned artichoke will work brilliantly for pesto because all of the prep for the artichoke is already done!

I usually just give the artichoke a quick rinse under cold water and dump them straight into the food processor!

Canned artichoke is typically the “heart” or the innermost portion of the plant with a soft and buttery texture.

You can proceed to steam, roast, or boil the canned artichoke if you wish, however, it isn’t necessary when making the pesto.

Need Another Quick Pesto Recipe?

How To Make Artichoke Pesto

Easy One Minute Artichoke Pesto ingredients

To make artichoke pesto all you need is a food processor or blender, artichoke, parsley, parmesan cheese, walnuts, lemon juice, olive oil, garlic, plus salt and pepper to season.


Drain and rinse artichoke pieces under cool water, then add to a food processor or blender.

Step 2:

Add in the parsley, parmesan, walnuts, garlic, and lemon juice. Pulse the ingredients until they are roughly chopped.

easy one minute artichoke pesto add food processor

Step 3:

Slowly drizzle in the olive oil and blend until creamy.

easy one minute artichoke pesto blended processor

Save the liquid from the canned artichokes – you can use it to thin out the pesto instead of using additional oil while adding a slight briny flavor.

If using marinated artichokes, replace some of the oil in the recipe with the marinade to boost flavor.

pro tips

What Can I Use Instead of Walnuts In This Pesto?

You have a variety of nuts to choose from in place of walnuts or go nut-free with different seed options:

hazelnutspine nuts

(This post may contain affiliate links. You can read my full affiliate disclosure here.)

Can I Make Vegan Artichoke Pesto?

Yes, you can make vegan artichoke pesto by swapping out the parmesan cheese with plant-based or yeast alternatives.

  • Nutrtional Yeast Flakes a deactivated yeast (Saccharomyces cerevisiae) with flavors described as “nutty” or “cheesy”.
Easy One Minute Artichoke Pesto vegan parmesan sprinkle
vegan parmesan sprinkle
  • DIY Vegan Parmesan Sprinkle – simply blitz in a food processor until a fine powder is made (makes 16 tbsp).
    • 1 cup raw, unsalted cashews (150 g)
    • 4 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1 tsp salt
  • Vegan Parmesan Cheese – substitute equal parts for cheese in the pesto recipe. These “cheese” products can contain nuts, nutrtional yeast, seeds, beans, rice flour, plant-based oils, and spices.

Tips for Making This Pesto Sauce:

You will always have the perfect pesto if you keep a few ingredient hacks in mind:

  • If you don’t have parmesan cheese on hand or just don’t want to lay out the cash for it, remember that any hard Italian cheese will do in artichoke pesto: Pecorino Sardo, Grana Padano, Pecorino Romano, Asagio, and Piave.
  • Toast your nuts or seeds before blending them into your pesto.
  • Switch out the parsley for fresh herbs like basil, thyme, oregano, or rosemary.

What To Serve With Artichoke Pesto

In my humble opinion, I feel this kind of pesto goes best with bread – a sandwich, wrap, or other flatbread – simply because the artichokes make it so hearty and textured.

If you ask me what YOU should serve with this pesto, I say forget the obvious pasta pairings and try some of these serving ideas:

  • on top of a piece of grilled/roasted chicken or fish
  • a spread for an antipasti platter
  • mixed into shredded chicken or tuna
  • stuffed into mushrooms and gratinated
  • in a panini
  • on crackers (here is a gluten-free recipe)

How To Store Artichoke Pesto:

Get the most out of your sauce by sealing it in an air-tight container – keep for up to a week refrigerated and 6 months in the freezer!
Easy One minute artichoke pesto artichoke serving bowl

Easy One Minute Artichoke Pesto

Make a quick and delicious pesto with prepared artichokes from the pantry. Together with a few fresh ingredients, it only takes one minute to create a fresh accompaniment for many of your favorite dishes. Customize and adjust the ingredients to taste!
5 from 9 votes
Total Time 1 min
Course Main Course, Side Dish
Cuisine International, Italian
Servings 8
Calories 311 kcal


  • food processor or blender


  • 12 -14 ounces prepared artichokes (canned or jarred) drained, liquid set aside 240 grams
  • 1-2 cloves garlic to taste
  • 1 cup fresh parsley 25 grams
  • 1-2 tbsp lemon juice to taste
  • 1 cup parmesan cheese or any hard Italian cheese, 118 grams
  • ½ cup walnuts or other nuts or seeds, 60 grams
  • ¾ cup extra virgin olive oil or drained marinade plus oil, total 177 ml
  • salt and pepper to taste


  • Drain artichokes and set aside liquid. Place artichokes in the food processor and blitz enough to make room for the other ingredients.
  • Add in the parsley, lemon juice, garlic, walnuts, and cheese. Process or blend the ingredients until pieces are roughly even.
  • Add oil and/or reserved liquid in increments and process everything until creamy, about 1 minute. Season to taste.


  • Vegan option mentioned in the post above
  • Chili flakes, oregano, marjoram, basil, etc. can be added for extra flavor
  • Adjust lemon and garlic amounts to taste
  • Store in  an air-tight container or jar for up to one week refrigerated
  • Nutrition information is for the recipe as written – any adjustments or additions must be calculated


Sodium: 350mgCalcium: 159.41mgSugar: 0.9gFiber: 3.5gPotassium: 251mgCholesterol: 13mgCalories: 311kcalSaturated Fat: 5.7gFat: 29gProtein: 7.1gCarbohydrates: 9.5gIron: 1.08mg
Keyword artichoke, easy, guten-free, pesto, quick, vegan
Tried this recipe?Let us know how it was!

Have you tried artichoke pesto?

What is your favorite way to serve pesto?

Leave a tip in the comments below!



  1. Kathy
    November 22, 2021 / 11:20 am

    So tasty and versitile!
    I’ve used it with both pasta and as a spread on bread, works great. Impressed my hubby😂
    I made it with one garlic clove and it was just right for my taste buds😋

    • familyandglamour
      November 22, 2021 / 11:54 am

      That’s lovely to hear!
      This pesto goes with literally everything!

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