Ideally, it is better if you can boil or steam fresh artichokes and scrape out the hearts, though this can be time-consuming. An alternative is to buy artichoke hearts that are marinated and ready to be used. The marinated kind has a rich flavor which makes them great for dips, pasta dishes, pizza, casseroles, salads, or appetizers.

Artichoke Pesto [Vegan]

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Serves

makes about 2 cups

Ingredients

  • 2 cups artichoke hearts, strained and rinsed well
  • 1/4 cup walnuts
  • 2 garlic buds
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/3 cup fresh curly parsley leaves, packed tight
  • 1 tbsp fresh basil leaves (about 8 big leaves), packed tight
  • A pinch of salt, to taste

Preparation

  1. Strain and rinse out the artichokes under cold running water and reserve 1/2 cup of artichokes. Set these aside.
  2. Add all ingredients (except the 1/2 cup reserved artichokes) to your food processor bowl and process until smooth. This should take less than a minute, depending on your blade. You may need to stop and scrape down the sides a little.
  3. Add the reserved 1/2 cup of artichokes and process for about 10 seconds or just enough so that you have some small chunks of artichokes mixed throughout.
  4. Transfer into 2 separate glass jars, seal, and refrigerate. Keeps well in the refrigerator for about 4-5 days. You can also freeze directly in the glass jar for up to 8-9 months as long as you leave 1/2 inch (1.5 cm) free space below the top of the container and you let it thaw in the fridge before using it.
  5. Add approximately 1 tablespoon (or more according to taste) of pesto for each serving of cooked pasta of choice. Mix well into the pasta. Can also use as a spread on crackers.

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About The Author

Julie Zimmer

See My Recipes

Julie combines her years of medical experience with her passion for healthy eating to bring you nutritious and delicious recipes. With Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education, Julie has worked in various health care settings, from intensive care to medical-surgical to community and public health. Julie is constantly experimenting in the kitchen to come up with healthy recipes that everyone can enjoy. As the founder of Health Continuum, she believes that good health is more than the sum of its parts.

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