Artichoke & Sun-Dried Tomato Pesto

This post may include affiliate links.

The greatest thing about pesto sauce is that it is so versatile! Add a spoonful to your favorite sandwich or pasta, use it as a dipping sauce to create healthy side dishes, or spread it over barbecued meats… the possibilities are endless.

We love this Artichoke & Sun-Dried Tomato Pesto recipe because it adds just the right amount of zesty flavor to our meals. Perfect for artichoke dishes, the flavorful combination of artichokes, sun-dried tomatoes, pine nuts, and Italian cheeses takes ordinary recipes and makes them extraordinary!

Pesto is often overlooked when cooking pasta at home. A lot of people turn to their favorite staple – marinara sauce – only occasionally jazzing that up with ground turkey or roasted veggies. The other go-to alternative – alfredo – is often loaded with saturated fat and calories. Pesto sauce is a great alternative because it features fresh veggies, spices, and olive oil. The sauce contains a fair amount of fat, but it’s unsaturated fat. Also realize just a small amount of pesto sauce is needed to flavor your favorite dish. The taste is strong and aromatic, so a little goes a long way. If you love fresh, Italian-style flavors, give our sun dried tomato pesto dish a try!

You might also like our:
Basil and Spinach Pesto
Veggie and Pesto Sandwich
Creamy Pesto Pasta Salad

Artichoke & Sun-Dried Tomato Pesto

This fabulous pesto recipe can be used as a spread, dip, or sauce, it is so versatile the options are endless.
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: Italian
Keyword: Diabetic-Friendly, Keto, Quick and Easy, Vegetarian
Servings: 30 people
Calories: 52kcal
Author: SkinnyMs.


  • 14 ounces artichoke hearts can, drained
  • 1/2 cup sun-dried tomatoes packed in olive oil
  • 3/4 cup parmesan cheese or pecorino romano
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/3 cup extra virgin olive oil


  • Add all ingredients to a food processor or blender, pulse until well combined. Stop 2-3 times and scrape the sides of the processor. Serve immediately or store in a glass jar with a lid and refrigerate. Pesto keeps for approximately 4-5 days.
  • We love this pesto with pasta, as a dip or spread, on BBQ'd meats...the possibilities are endless.


Serving: 1heaping tablespoon | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 88mg | Fiber: 1g | Sugar: 1g
SmartPoints (Freestyle): 2


free email series

5 Secrets to Transform Your Eating Habits

New tips & recipes to feel & look great!

Leave a Comment

Your email address will not be published.