Pesto recipe with artichoke hearts, toasted walnuts and parmesan cheese in a serving bowl with toast

Artichoke Walnut Pesto

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3 cups 1x

This Artichoke Walnut Pesto is a 5 minute recipe! This nutty pesto can also be served as a dip with veggies or pita chips or use it on a sandwich or a pizza!



  • 12 ounce bag frozen artichoke hearts, thawed *see note
  • 1 cup fresh parsley leaves, chopped
  • 2 garlic cloves, crushed
  • 3/4 cup toasted, chopped walnuts
  • 2 tablespoons fresh lemon juice
  • 1 cup grated parmesan cheese
  • 1/23/4 teaspoon kosher salt, depending on your taste
  • Fresh black pepper to taste
  • 1/2 cup olive oil


  1. Add all the ingredients, except the olive oil, to a food processor or a blender. I feel that the food processor works best for this pesto, unless you have a really good blender.
  2. Blend until the pesto is smooth and then drizzle in the olive oil while the processor is running. Taste for seasonings and adjust if needed.
  3. Serve on toasted crostini or in a bowl with crackers or vegetables for dipping.

Recipe Notes

To make ahead and freeze: add all ingredients to food processor except parmesan cheese and olive oil. Defrost, then add parmesan cheese and the pesto to a food processor and blend while drizzling in the olive oil.

  • Category: Appetizers
  • Method: No Cook
  • Cuisine: American

Keywords: mantitlement, pesto recipe, walnut pesto, artichoke pesto, recipe with artichokes, artichoke hearts, easy recipes, make ahead recipes