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

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

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