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Artichoke Pesto
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Artichoke

Artichoke Pesto [Vegan]

makes about 2 cups

Dairy Free

Vegan

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,... Read More

Ingredients You Need for Artichoke Pesto [Vegan]

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 tablespoon fresh basil leaves (about 8 big leaves), packed tight
A pinch of salt, to taste

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How to Prepare Artichoke Pesto [Vegan]

Strain and rinse out the artichokes under cold running water and reserve 1/2 cup of artichokes. Set these aside.
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.
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.
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.

Notes

-If adding to pasta, add approximately 1 tablespoon (or more according to taste) of pesto for each serving of cooked pasta of choice. Mix well into the pasta before serving. -You can also use as a spread on crackers.