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Nutty Artichoke Asiago Lemon Pesto Sauce

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“I was inspired to make this by a jar of sauce I saw in a gourmet shop that used artichokes rather than basil as a base. Being a cheese lover who just got some awesome asiago bagels, I thought asiago would make a nice change from parmesan with traditional pesto. A mix of asiago and parmesan would probably taste good. Pine nuts make a nice sub for the almonds or to do half of each. The artichoke hearts already have seasoning so I didn't have to add any. :) But if you're going to use a can of artichoke hearts if you don't have the jarred marinated kind, read the last tip in the instructions!”
1 1/2 cups

Ingredients Nutrition


  1. Roast the garlic by either cooking the actual cloves or if you do it the lazy way like I do with the jarred minced garlic, roast on a frying pan until nice and browned. Put the roasted garlic aside for now.
  2. If you don't have the little jars of marinated artichoke hearts available near you, use a can of artichoke hearts (doesn't matter if they're whole or quartered because they're being hacked up in the food processor, but quartered will probably chop more easily) and marinate them yourself with a little bit of oil, some Italian seasoning, and a wee bit of red pepper flakes before putting them in the food processor. I like the particular seasoning mix that Goya uses on their marinated artichokes.
  3. Otherwise, pour the jars of artichoke hearts into a food processor with the almonds. Cover and pulse two or three times.
  4. Add the roasted garlic, cheese, lemon zest and juice and pulse again. I juiced the lemon and threw in some storebought lemon juice.
  5. Gradually add the olive oil and keep the food processor continuously going while doing so, until the olive oil is fully incorporated into the mixture.
  6. Great served over pasta, or as an appetizer with crackers or toasted Italian bread slices.

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