With this artichoke pesto, you’ve got a speedy, fresh sauce that takes just five minutes to whip up. The creamy blend of artichokes and spinach makes for a delicious topping or dip that can brighten up any dish.
This recipe tackles common issues of dull flavor and thick consistency in traditional pesto, offering a fresh and quick alternative with spinach and artichokes.
I’ve faced the challenge of balancing flavors, especially when combining ingredients that can easily overpower each other. With this simple spinach and artichoke pesto recipe, I found the right mix, avoiding that overly salty taste while ensuring every bite bursts with freshness.
This recipe works by using marinated artichokes and baby spinach, which add subtle tang and a lovely green hue. With just five minutes needed, this is an easy solution for busy weeknights or when unexpected friends drop by.
If you love pairing sauces with your meals, don’t miss my broccolini frittata; it’s a nutritious dish that complements this pesto beautifully!
Table of contents
Why You Will Love This Recipe
- Quick to Make , In just five minutes, you can whip up artichoke pesto that’s ready for spreading or tossing with pasta. It’s an ideal choice for when you’re short on time but want something homemade.
- Fresh and Colorful , The bright green spinach combined with the unique tang of marinated artichokes creates a visually appealing dish. This pesto not only looks good but also makes your meals more inviting.
- Full of Flavor , The sharpness from Pecorino Romano paired with the nuttiness of slivered almonds adds a beautiful depth to the pesto. You’ll experience a satisfying richness without any complicated ingredients.
- Long-lasting Freshness , This artichoke pesto keeps well in the fridge for up to a week, making it an excellent option for meal prep. You can enjoy this homemade treat without the rush to use it all at once.
Artichoke Pesto with Spinach
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups (approximately 4 servings) 1x
- Category: sauce
- Method: blending
- Cuisine: Italian
- Diet: Gluten Free
Description
A quick and easy spinach and artichoke pesto recipe that can be made in just 5 minutes, perfect for spreading or tossing with pasta.
Ingredients
- 1/2 cup (70 g) slivered almonds
- 3/4 cup (75 g) Pecorino Romano cheese, grated
- 2 cups (60 g) baby spinach, fresh, bright green leaves
- 1 cup (240 g) marinated artichokes, drained (canned or jarred in water, not oil)
- 1/4 cup (60 ml) marinated artichoke heart liquid
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, adjust to taste
- 2 cloves garlic, fresh (whole cloves, not powdered)
Instructions
- Step 1: Add the slivered almonds and whole garlic cloves to the bowl of a food processor. Pulse the mixture until the almonds and garlic are finely chopped and well combined. This ensures the nuts will blend smoothly into the pesto without chunky bits.
- Step 2: Add 2 cups of fresh baby spinach and 3/4 cup grated Pecorino Romano cheese to the food processor bowl with the nut mixture. Pulse a few times until the ingredients combine into a cohesive, vibrant green blend.
- Step 3: Add 1 cup marinated artichoke hearts along with 1/2 teaspoon kosher salt to the processor bowl. Pulse gently a few times to blend in the artichokes while retaining a bit of texture.
- Step 4: With the food processor running, slowly pour in 1/2 cup extra virgin olive oil and 1/4 cup marinated artichoke liquid. Drizzle slowly to reach a smooth and creamy consistency without over-processing, which might make the pesto too oily.
- Step 5: Taste the pesto and add more kosher salt if needed. If the pesto feels too thick, add extra olive oil gradually or 1 tablespoon of reserved artichoke liquid at a time while blending until spreadable but not runny.
Notes
- Room Temperature: Store pesto in an airtight container at room temperature away from direct sunlight and heat for up to 1 day.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Stir before use and cover tightly to avoid absorbing odors.
- Freezing: Freeze the pesto in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before serving.
- Lightly toast the slivered almonds over medium heat for 3-5 minutes before processing to enhance their nutty flavor.
- If the garlic is too strong, add an extra cup of spinach and pulse briefly to balance the flavor.
- For a grainy texture, blend for 10-15 seconds longer after adding all ingredients, then re-taste and adjust seasoning as desired.
- Incrementally add up to 1/2 teaspoon more kosher salt if the pesto tastes bland to achieve your preferred balance.
- No reheating necessary; serve at room temperature or chilled. Stir before serving if refrigerated.
- Serve as a spread for sandwiches or grain bowls.
- Use as a topping for grilled chicken or shrimp wraps.
- Toss with gluten-free pasta or spiralized zucchini for a light meal.
- Pair with fresh arugula salad or roasted cherry tomatoes.
- Add a sprinkle of extra Pecorino Romano cheese or crushed red pepper flakes.
- Drizzle with extra olive oil or squeeze fresh lemon juice over the top before serving.
- Substitute Pecorino Romano with Parmesan cheese grated fresh from a block, noting this will alter the flavor slightly.
- Use white wine vinegar in place of lemon juice if desired, though lemon juice is preferred for brightness.
- Replace slivered almonds with other nuts or seeds if allergic or for different flavor and texture.
- Choose canned or jarred artichokes in water for a fresher taste; avoid oil-packed varieties for this recipe.
- Pick fresh baby spinach leaves that are bright green and not wilted to maintain vibrant color and flavor.
- Use fresh garlic cloves instead of powdered garlic to preserve a robust, zingy flavor. Roasting garlic prior will mellow its sharpness if desired.
- Select good quality, cold-pressed extra virgin olive oil for optimal richness and smoothness in the pesto. Avoid highly refined oils.
Nutrition
- Serving Size: 1/2 cup
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Artichoke hearts: Choose canned or jarred artichokes in water, not oil, for a fresher taste. More artichokes mean a creamier pesto!
- Fresh spinach: Opt for bright green leaves without wilting for the best flavor. Spinach adds a vital green hue and nutrients to the pesto.
- Parmesan cheese: Grate your own from a block for better texture and flavor. It’s critical for that savory depth in the pesto. If you need a substitute, Pecorino Romano works well too.
- Garlic: Use fresh cloves instead of powdered for a more robust flavor. Raw garlic offers a zing that elevates your pesto. If you want a milder taste, roast the garlic first.
- Lemon juice: Freshly squeezed juice brightens the whole dish! Make sure to use it right away for maximum freshness and acidity. You can swap it out with white wine vinegar in a pinch.
- Olive oil: A good quality extra virgin olive oil enhances smoothness and richness. Look for cold-pressed for the best flavor. Avoid oils that are overly refined.
- Artichoke hearts: Choose canned or jarred artichokes in water, not oil, for a fresher taste. More artichokes mean a creamier pesto!
- Fresh spinach: Opt for bright green leaves without wilting for the best flavor. Spinach adds a vital green hue and nutrients to the pesto.
- Parmesan cheese: Grate your own from a block for better texture and flavor. It’s critical for that savory depth in the pesto. If you need a substitute, Pecorino Romano works well too.
- Garlic: Use fresh cloves instead of powdered for a more robust flavor. Raw garlic offers a zing that elevates your pesto. If you want a milder taste, roast the garlic first.
- Lemon juice: Freshly squeezed juice brightens the whole dish! Make sure to use it right away for maximum freshness and acidity. You can swap it out with white wine vinegar in a pinch.
- Olive oil: A good quality extra virgin olive oil enhances smoothness and richness. Look for cold-pressed for the best flavor. Avoid oils that are overly refined.
Recipe Tips
- If the pesto is too thick, add 1 tablespoon of reserved artichoke liquid at a time while blending until desired consistency is reached.
- If you notice the garlic flavor is too strong, add an extra cup of spinach and pulse briefly to balance it out.
- For a grainy texture, blend for 10-15 seconds longer after adding all ingredients, then taste and adjust seasonings as needed.
- If the pesto lacks flavor, incrementally add 1/2 teaspoon of salt until you achieve the balance that suits your taste.
- When preparing the almonds, lightly toast them over medium heat for 3-5 minutes for enhanced nutty flavor before adding to the food processor.
Serving Suggestions
Serve with gluten-free pasta or spiralized zucchini for a light meal. Pair with a fresh arugula salad or roasted cherry tomatoes on the side.
Add to grilled chicken or shrimp wraps for added flavor and nutrition. Use as a spread for sandwiches or grain bowls to enhance your lunch options.
Top with a sprinkle of extra pecorino cheese or crushed red pepper flakes for extra zest. Drizzle with additional olive oil or squeeze fresh lemon juice for brightness before serving.
Recipe variations
- You can use toasted pine nuts or slivered almonds instead of the 1/2 cup slivered almonds to add a different nutty texture to the artichoke pesto.
- Add 1/4 teaspoon cracked black pepper and 1/2 teaspoon kosher salt to intensify the pesto’s flavor without overpowering the marinated artichokes and spinach.
- Either marinated artichoke hearts or canned hearts packed in water can be used; just drain excess liquid before blending for good consistency and flavor.
- If serving more than four, double the ingredients proportionally and pulse the food processor in batches to maintain texture and prevent overheating the motor; add more olive oil if thick.
Save This Recipe!
How to Store?
To keep your artichoke pesto fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day. Keep away from direct sunlight and heat to prevent spoilage.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Stir before use and cover tightly to prevent odor absorption.
Freezing: Place in a freezer container or freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Other Recipes You’ll Love
If you enjoyed this artichoke pesto or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
