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Artichoke Pesto

Update your vegan Italian menu with this artichoke pesto recipe.

Update your vegan Italian menu with this artichoke pesto recipe. Full of flavor from marinated artichoke hearts, a little goes a long way. Toss it with pasta, spread it on toasted baguette slices, or whisk it with more olive oil to make a dressing for a salad or vegetables. You can also use frozen artichoke hearts and add seasonings and other ingredients of your choice, if you're not a fan of marinated artichoke hearts.
Update your vegan Italian menu with this artichoke pesto recipe. Full of flavor from marinated artichoke hearts, a little goes a long way. Toss it with pasta, spread it on toasted baguette slices, or whisk it with more olive oil to make a dressing for a salad or vegetables. You can also use frozen artichoke hearts and add seasonings and other ingredients of your choice, if you're not a fan of marinated artichoke hearts.

Artichoke Pesto

Ingredients:

  • 8 ounces marinated artichoke hearts, drained

  • 2/3 cup chopped fresh parsley

  • 1 cup toasted walnuts

  • 1 clove garlic

  • Zest of 1 lemon

  • Extra virgin olive oil

  • Salt and freshly ground black pepper


Directions:

  1. Combine artichoke hearts, parsley, walnuts, garlic, and lemon zest in a food processor and puree.

  2. With the machine running, drizzle in olive oil until you get the desired consistency for pesto.

  3. Season with salt and pepper and pulse to combine.

  4. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.


 
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