Make creamy artichoke pesto with roasted red pepper, fresh basil, Parmesan, lemon, capers, and olive oil. This easy gluten-free pesto is perfect for pasta, appetizers, sandwiches, chicken, and seafood.
Creamy Artichoke Pesto with Roasted Red Pepper and Basil is a vibrant, savory spread filled with Mediterranean-inspired flavors. Tender artichoke hearts create a naturally creamy base, while roasted red pepper adds subtle sweetness and fresh basil and parsley bring plenty of bright, herbaceous flavor. Parmesan cheese adds richness, capers contribute just the right touch of brininess, and fresh lemon juice and zest keep every bite fresh and balanced.
Unlike traditional basil pesto, this easy artichoke pesto does not rely on a large amount of nuts or cheese for its texture. The artichoke hearts blend beautifully with extra virgin olive oil, creating a smooth, creamy consistency that works equally well as a pasta sauce, appetizer spread, sandwich condiment, or topping for grilled chicken and seafood. Toasted pine nuts or sunflower seeds can be added for extra texture and richness, but they are completely optional.
This naturally gluten-free artichoke pesto comes together quickly in a food processor and can be prepared ahead of time, making it an especially useful recipe to keep in the refrigerator for easy meals, appetizers, and snacks.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: About 2 cups
Ingredients
For the Artichoke Pesto
1 14-ounce can artichoke hearts, drained well
1 roasted red bell pepper, peeled, seeded, and roughly chopped
1 cup fresh basil leaves, loosely packed
2 tablespoons fresh parsley
2 garlic cloves, peeled
1 tablespoon capers, drained
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
Optional Additions
2 tablespoons toasted pine nuts or sunflower seeds
1 tablespoon nutritional yeast, for a dairy-free variation
Directions
Step 1: Prepare the Ingredients
Drain the artichoke hearts and capers thoroughly. Pat the artichoke hearts dry with a paper towel to remove excess liquid, which helps prevent the pesto from becoming watery. Roughly chop the roasted red pepper so it blends more evenly.
Step 2: Build the Pesto Base
Add the drained artichoke hearts, roasted red bell pepper, basil, parsley, garlic, capers, Parmesan cheese, lemon juice, lemon zest, salt, and black pepper to a food processor.
Pulse several times until the ingredients are finely chopped and begin to come together. Scrape down the sides of the food processor as needed so everything is evenly incorporated.
Step 3: Add the Olive Oil
With the food processor running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto reaches a creamy, cohesive consistency.
For a slightly more rustic artichoke pesto, stop processing while a little texture remains. For a smoother pesto that works especially well as a pasta sauce or sandwich spread, process for a little longer.
Step 4: Add Optional Nuts or Seeds
If using toasted pine nuts or sunflower seeds, add them after the pesto has reached the desired consistency. Pulse briefly until incorporated while leaving a little texture.
Step 5: Adjust the Consistency and Seasoning
Taste the pesto and add additional lemon juice, salt, or black pepper as needed.
If the pesto is thicker than desired, add 1 tablespoon of water or additional extra virgin olive oil at a time and pulse until it reaches the preferred consistency. Keep it thicker for crostini and sandwiches or thin it slightly when using it as a pasta sauce.
Step 6: Serve or Chill
Serve the artichoke pesto immediately or transfer it to an airtight container and refrigerate until ready to use. For the best flavor, allow refrigerated pesto to sit at room temperature for about 10 minutes before serving, then stir well.
Notes
For homemade roasted red pepper, place a whole red bell pepper under the broiler or carefully char it over a gas flame, turning until the skin is blackened on all sides. Transfer it to a covered bowl and allow it to steam for about 10 minutes. Peel away the charred skin, remove the stem and seeds, and let the pepper cool before adding it to the pesto. A well-drained jarred roasted red pepper can also be used for convenience.
Draining the artichoke hearts and roasted pepper thoroughly is important because excess liquid can make the pesto thin and dilute its flavor. Artichoke hearts packed in water or brine work particularly well for this recipe.
The capers provide a subtle salty, briny note that complements the artichokes and lemon. Because Parmesan and capers both contribute salt, taste the finished pesto before adding additional salt.
For a nut-free version, simply omit the pine nuts or use toasted sunflower seeds. The pesto will still be rich and creamy because the artichoke hearts and olive oil provide plenty of body.
For a dairy-free version, replace the Parmesan with 1 tablespoon of nutritional yeast. Add a little more to taste if you prefer a stronger savory flavor.
If using the pesto with pasta, reserve some of the hot gluten-free pasta cooking water. Toss the pesto with the cooked pasta and add the reserved water a little at a time until the sauce becomes silky and evenly coats the pasta.
This creamy artichoke pesto is delicious with gluten-free pasta, crostini made from gluten-free bread, grilled chicken, shrimp, roasted vegetables, grain bowls, or gluten-free crackers. It also makes a flavorful spread for sandwiches and wraps or a colorful addition to an appetizer platter.
Store leftover artichoke pesto in an airtight container in the refrigerator for up to 4 days.
Pressing a piece of food-safe wrap directly against the surface or covering the pesto with a very thin layer of olive oil can help reduce oxidation. Stir well before serving.
