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Oct 13, 2008 12:52 PM

artichoke pesto HELP!

I wasnt sure which would be better...parsley or basil..I feel basile with completely mask the taste of the artichokes...Advice?!

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  1. You're going to need to explain what you're making a bit better, because artichokes aren't typically served with pesto.

    6 Replies
    1. re: tmso

      I think what the poster is talking about is a 'pesto' made out of artichokes. I've seen it sold in jars in Williams Sonoma and Fairway. What I've seen is a creamy, thick sauce or spread made out of artichokes, parmesean cheese, lemon juice, and parsley.

      I would make the pesto with no herbs, mix a few spoonfuls with chopped basil, and a few with chopped parsely. That way, you can decide which tastes better, and just add that herb into the whole batch.

      1. re: cheesecake17

        yes, exactly..jarred chokes, grated cheese, garlic, pine nuts and basil or parsley. Thats what I cannot figureout, but Cheesecake, i think you are right, no herbs. Ive found recipes that went both ways but I Was on the fence.

        1. re: kcijones001

          I wouldn't overpower it with herbs. If you're serving it with pasta, I would add the pine nuts whole on top instead of grinding them in, and sprinkle fresh chopped parsley on top for the color.

          Also, if you're freezing it, leave out the cheese and nuts. You can add them in when you defrost it.

          What about using some of the pesto on pizza dough with tomatoes?

          1. re: cheesecake17

            That idea definitely crossed my mind!
            I nade regular pesto last night and promised it to a friend but another friend ate it up before he had the pleasure..So,i told him i would make something similar and with his favorite veggie...Artichokes!

        2. re: cheesecake17

          Ah, that makes sense then. In that case it's more like an artichoke tapenade than a pesto. Yeah, I'd hold back on any herbs, and look at green tapenade recipes. Some anchovies would go nicely with artichoke, lemon and a bit of parsley. A touch of garlic couldn't hurt either.

          1. re: tmso

            So, I made it...I threw canned artichokes, grated cheese, garlic, pignoli nuts, olive oil and PARSLEY in the food processor. Came out beautifully...I reccomend to all. Great cold or hot or even spread on some brucestta toast, pizza, focaccia or even as a dip with some pita chips.

      2. I love a little lemon juice in artichoke pesto. A small amount of lemon zest is good, too, but a little goes a long way. I don't usually add herbs, either, but parsley would add a bit of color and freshness.

        It's great tossed with pasta along with shredded rotisserie chicken and halved cherry tomatoes that have been heated through with some of the pesto,