PointsPlus Artichoke Pesto

PointsPlus Artichoke Pesto
Staff Writer
Artichoke Pesto


Artichoke Pesto

A fun spin on an Italian classic, this artichoke pesto can be thrown in pasta or on crackers and vegetables as a spread.


  • 1 ¼ cups canned artichoke hearts, without oil, drained and rinsed
  • 1 clove medium garlic, quartered
  • 1 ¼ cups basil, packed
  • ¼ cup pine nuts, toasted*
  • 3 tablespoon freshly grated Parmesan cheese such as Parmigiano-Reggiano
  • 3 tablespoon water
  • ½ teaspoon table salt


Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until well-chopped but coarsely-grained. To refrigerate up to 2 days, spoon into a small bowl and press plastic wrap right against the dip's surface to minimize the dip turning brown.

Artichoke Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Artichoke Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.