• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan with Gusto
  • Home
  • recipes
  • Subscribe
  • Accessibility Statement
menu icon
go to homepage
  • Home
  • Recipes
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • Subscribe
×
  • black bean kofta on pita bread with red onions.
    Vegan Black Bean Kofta Recipe
  • Mushroom barley stew in a white bowl.
    Creamy Vegan Mushroom Barley Stew
  • Tempeh burger in a bun with lettuce, tomato, red onion, and aioli.
    Vegan Tempeh Burger Recipe
  • Seasoned chickpeas, cooked pasta, and spinach in white sauce.
    Chickpea Pasta with Spinach and Rosemary
  • A glass bowl with tomato BBQ sauce and a wooden spoon.
    Fiery Homemade Sriracha BBQ Sauce
  • A black cast iron pot is filled with rajma masala topped with pickled red onions and chopped cilantro.
    Creamy Rajma Masala (Vegan Kidney Bean Curry)
  • Indian curry sauce with chopped spinach in a bowl.
    Easy Indian Curry Sauce Recipe
  • Thai curry with vegetables and Indian cauliflower curry with vindaloo sauce.
    Indian Curry vs. Thai Curry (What’s the Difference?)
  • A ladle is in a white dish of vegan honey mustard dressing with black pepper.
    Best Vegan Honey Mustard Dressing Recipe (Oil-Free)
  • Easy Vegan Quinoa Pilaf Recipe with Chickpeas
  • Massaman curry paste in a small bowl.
    Easy Vegan Massaman Curry Paste Recipe (oil-free)
  • A bowl of mango pico de gallo with a spoon.
    Easy Mango Pico de Gallo (Salsa Fresca)
Home » Dips & Spreads

Easy Artichoke Pesto Recipe (Vegan and Oil-free)

Published: Apr 13, 2023 by Denise · Leave a Comment

Jump to Recipe·Print Recipe
2 glass bowls of artichoke pesto with text overlay of recipe title.
Artichoke pesto in a glass dish with a small wooden spoon.
Artichoke pesto in a glass dish with a small wooden spoon.

This easy artichoke pesto recipe with 5 simple ingredients is vegan, with no added oil, and ready in minutes. 

Easy lemon artichoke pesto is the perfect choice for a quick pesto pasta dish, pizza base, pasta salad, bruschetta, and more!

A glass bowl with artichoke pesto and fresh parsley and sunflower seeds on a board.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients, Notes, and Substitutions
  • Instructions and Pro Tips
  • Recipe Variations
  • Serving Suggestions
  • Storage
  • More Pesto Recipes

Why You'll Love This Recipe

If you love eating steamed artichokes, the buttery flavor of this pesto recipe won’t disappoint. 

Artichokes are incredibly healthy and high in fiber, folate, and vitamin C. They are naturally low in fat, and if you avoid those packed in olive or canola oil, they are a nutritionally dense delicacy. 

5 vegan ingredients that are easily accessible. Instead of vegan parmesan cheese, we skipped the fresh basil for parsley and used a combination of garlic, lemon juice, and sunflower seeds. 

Unlike traditional pesto recipes (not any of ours, of course), there’s no need to grab a bottle of extra virgin olive oil – we’re keeping things on the light side. 

A blue plate with peeled garlic cloves, a small bowl of sunflower seeds, fresh parsley, cut lemon halves, and artichoke hearts.

Ingredients, Notes, and Substitutions

Artichoke hearts. Use a can of artichoke hearts in water or a light brine. Avoid those packed in oil or with other added flavors. You can also find artichoke hearts frozen. Thaw, then carry on. 

Sunflower seeds. We use toasted pine nuts in classic pesto, but sunflower seeds add a nutty flavor that complements artichokes. If you want to stay nut-free, use hemp or flax seeds as a substitute. 

Lemon juice. Add a little lemon zest for a brighter flavor if you use a fresh lemon. Otherwise, add at least 3 tablespoons of lemon juice. 

Garlic. Classic pesto benefits from the sharp flavor of fresh garlic – and plenty of it. You can use garlic powder in a pinch, but it won’t have the fresh, zesty flavor you’ll get from garlic cloves. 

Fresh Parsley. Fresh herbs give the pesto a vibrant color and flavor. Use either flat-leaf parsley or curly, which is a bit more peppery. Add a few fresh basil leaves and stems if you want a more traditional basil pesto flavor. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Artichoke hearts, garlic, parsley, and sunflower seeds in a food processor.

Instructions and Pro Tips

Chop the garlic into quarters or mince it before blending. This ensures you don’t have large, unblended chunks. 

Canned or frozen artichoke hearts have a lot of moisture. Drain them and lightly press the moisture out with the back of a spoon. 

How to make artichoke pesto

It’s simple! Add the sunflower seeds to a food processor and give them a few turns to break them up. Then add the rest of the ingredients, start slowly, and let the food processor combine the artichokes with all those flavors. Done and done!

A food processor filled with artichoke pesto and a green scraper with pesto on the side.

Recipe Variations

After you make artichoke pesto for the first time, you may want to experiment with different flavors. I already mentioned using fresh basil, but depending on your goals for pesto, you could also consider fresh dill for more of a vegan tuna flavor or a little cilantro with a splash of lime juice for a Mexican-style influence. 

If you like a cheesy flavor, add a tablespoon of nutritional yeast. This is delicious when using pesto as a pizza sauce. 

A pizza crust with artichoke pesto spread and plant-based bacon on the side.

Serving Suggestions

Artichoke pesto can be served as a dip with crackers, toasted bread for artichoke bruschetta, or vegetables like broccoli or green beans. It’s great as a spread on sandwiches or wraps. It can also be used as a sauce for pasta or roasted vegetables.

If you are making pesto pasta, use our simple trick. Cook the pasta, al dente, in a large pot of water with a pinch of salt. Before draining, reserve a cup of pasta water. Once you mix the pesto with the pasta, use the cooking water if you need to add more moisture. This keeps the pasta from getting too dry. 

Storage

Artichoke pesto can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage. Freeze it in the cups of an ice cube tray for smaller servings if desired. 

More Pesto Recipes

  • Pesto Rosso in a mason jar with the lid open.
    Easy Vegan Pesto Rosso (Sun-Dried Tomato Pesto)
  • Red pesto pasta with chickpeas and arugula on top.
    Creamy Red Pesto Pasta with Spicy Chickpeas
  • Overhead shot of stovetop mac and peas on white plate with fresh basil and vegan Parmesan on white plate.
    stovetop mac and peas (plant-based/oil free)
  • A baked sweet potato pizza crust with tomato sauce.
    Easy 3-Ingredient Vegan Sweet Potato Pizza Crust
Print

Easy Artichoke Pesto (Vegan and Oil-Free)

Artichoke pesto with green parsley in a glass bowl with a small wooden spoon.
Print Recipe
Pin Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This easy artichoke pesto recipe with 5 simple ingredients is vegan, with no added oil, ready in minutes, and great for making pesto pasta. 

  • Author: Denise
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1x
  • Category: Dips and Spreads
  • Method: Blend
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Units Scale
  • 1 - 14 ounce can artichoke hearts, drained (1 ½ cups)
  • ½ cup fresh parsley (flat-leaf or curly)
  • 3 cloves garlic (or 1 teaspoon garlic powder)
  • 3 tablespoons lemon juice
  • 2 tablespoons sunflower seeds
  • Salt and black pepper to taste

 

Instructions

  1. Add the sunflower seeds to a blender or food processor. Give them a few turns to break them up. 
  2. Add the rest of the ingredients. Blend until smooth.
  3. Taste and add salt and/or black pepper if desired. 

Notes

  • If using frozen artichoke hearts, thaw and press the moisture out of them before using.
  • You can use toasted pine nuts for a more traditional pesto flavor; however, we recommend sunflower seeds or hemp or flax seeds as alternatives. 
  • Artichoke pesto can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage. Freeze it in the cups of an ice cube tray for smaller servings if desired. 

 

Keywords: easy artichoke pesto recipe (vegan and oil-free)

Did you make this recipe?

Please leave a êêêêê star rating in the recipe card and/or a review in the comments section further down the page. I always appreciate your feedback J. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

More Vegan Dips & Spreads Recipes

  • Beet hummus without tahini in a white bowl with lemon zest on top.
    Easy Beet Hummus Without Tahini
  • A bowl of black bean dip with red onions and tortilla chips.
    Easy Vegan Black Bean Dip with Lime Onions
  • Vegan French Onion Dip with caramelized onions and crackers.
    Creamy Vegan Caramelized Onion Dip (no added oil)
  • A bowl of sriracha dipping sauce.
    Spicy and Sweet Sriracha Dipping Sauce

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆
Recipe Rating




Primary Sidebar

Denise in a Good Medicine shirt.

Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

More about me →

FFL logo

I'm proud to work as a Food for Life Instructor. Check for updates about courses I'll be teaching (live and online).

Popular Recipes

  • A bowl of creamy sweet potato dip topped with chopped parsley.
    Creamy DIY Sweet Potato Dip
  • A black pan is filled with mung bean curry.
    Mung Bean Curry (Green Moong Bean Dal)
  • A sliver spoon with baked tofu sausage crumbles is held over a bowl of crumbles.
    Vegan Tofu Sausage Crumbles Recipe
  • baked granola bar is held over a plate of granola bars
    Baked Sugar-Free Granola Bars
  • Bulgur pilaf with carrots, zucchini, red pepper, celery, and onions in a blue bowl.
    Middle Eastern Vegetable Bulgur Pilaf
  • one pot rice and black beans in skillet
    one-pot rice and beans

Summer Salads

  • Roasted potatoes and tomatoes with BBQ dressing.
    Vegan Roasted Potato Salad with Creamy BBQ Dressing
  • A bowl filled with sliced cherry tomatoes, red peppers, cilantro, and pomegranate.
    Zesty Tomato and Pomegranate Salad with Za'atar
  • Tongs hold coleslaw with green and red cabbage, carrots, chopped cilantro, and mango strips over a bowl of slaw.
    Zippy Vegan Coleslaw with Mango
  • Curried vegan macaroni salad in a glass bowl with paprika on top.
    curried vegan macaroni salad
  • A bowl of Borlotti bean salad with red onions, celery, walnuts, and pomegranate arils.
    borlotti bean salad with pomegranate vinaigrette
  • Vegan tuna salad with chickpeas with lettuce, red onions, and toast.
    Vegan Tuna (Chickpea Salad Recipe No Mayo)

Footer

↑ back to top

About

About Denise

Privacy policy

Accessibility policy

Newsletter

Sign up for emails and updates

Contact

Connect with me

Copyright © 2022 Vegan with Gusto