Artichoke Pesto

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:

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  • 8 ounces marinated artichoke hearts, drained
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  • 2/3 cup chopped fresh parsley
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  • 1 cup toasted walnuts
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  • 1 clove garlic
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  • Zest of 1 lemon
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  • Extra virgin olive oil
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  • Salt and freshly ground black pepper

Directions:

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  1. Combine artichoke hearts, parsley, walnuts, garlic, and lemon zest in a food processor and puree.
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  3. With the machine running, drizzle in olive oil until you get the desired consistency for pesto.
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  5. Season with salt and pepper and pulse to combine.
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  7. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

 

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