Plant-Based Recipe: Savory Artichoke Pesto

Artichoke Pesto, Capers, Heirloom Tomatoes, 
Olives  & French Radishes Crostini

Artichoke Pesto with  Crusty Seeded Baguette

Artichoke Pesto in a Jar as a gift

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You'll love this savory artichoke pesto—it’s the ultimate kitchen versatile staple! Elevate everything from pasta, risotto, and soups to pizza, paninis, and veggie tarts. Perfect for entertaining, it pairs beautifully with crostini, crackers, and flatbreads topped with olives, capers, and fresh greens.

So, let’s get started with the recipe!

Ingredients:

1 Cup almond slivers  
A bunch of fresh cilantro
3 Garlic cloves peeled & chopped
1 Jar (6.5 oz.) marinated artichoke hearts
1 Meyer lemon juice & rinds
2/3 Cup olive oil
A pinch of sea salt

Instructions:
1. Lightly toast almond slivers in a skillet and set aside to cool.

2. Pour the jar of marinated artichoke hearts into a colander and press down with a spatula to get the liquid out and then, finely mince them, pic. 1

3. Cut cilantro stems by 2-3 inches, wash and drain in a salad spinner to remove excess water. Next, do a rough chop, pic. 2.

4. Place toasted almond slivers in a food processor and pulse until coarsely chopped, pic.3

5. Add cilantro and garlic to the almond slivers in the food processor and pulse until the mixture resembles a coarse texture, pic.4.

6. Pour the mixture into a flat bowl, add minced artichoke, lemon juice & rinds, sea salt and olive oil, pic.5 and toss with two spoons until well blended, pic. 6.

Enjoy your delicious pesto right away or refrigerate it in an airtight jar for up to 2 week. 

Chef Ellie Lavender 
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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