Description
Artichoke Pesto brings buttery, lemony goodness together with fresh herbs in just 10 minutes. This vegan, nut-free version is so versatile you’ll put it on everything – pasta, sandwiches, pizza.
Ingredients
1 1/2 cups artichoke hearts, drained (one 14-ounce can)
1/2 cup fresh parsley (flat-leaf or curly)
3 cloves garlic
3 tablespoons fresh lemon juice
2 tablespoons sunflower seeds, unsalted
Salt to taste
Black pepper to taste
Instructions
1. Drain canned artichoke hearts really well. Press between paper towels to remove as much liquid as possible. Extra moisture makes watery pesto.
2. Peel garlic cloves and roughly chop or quarter them. This helps the food processor blend evenly without big chunks.
3. Add sunflower seeds to food processor first. Pulse a few times to break them up. This gives them a head start for smooth, creamy texture.
4. Add drained artichokes, parsley, chopped garlic, and lemon juice to processor. Season with good pinch of salt and pepper.
5. Process until smooth and spreadable. Stop and scrape down sides a few times for even blending. You want it creamy with little texture.
6. Taste and adjust seasonings. Add more lemon juice if you want it tangier, more salt if needed. Make it perfect for you!
Notes
Use artichoke hearts packed in water or light brine – not oil-marinated ones. Oil-packed make weird, overly complicated pesto.
Fresh parsley makes huge difference in color and flavor. Dried won’t work – tastes dusty, looks grayish.
Personal Secret: I make pesto slightly more lemony and salty than needed. Mixed with pasta or spread on bread, flavors mellow perfectly.
Hemp seeds or flax seeds work instead of sunflower seeds.
Store in airtight jar up to 1 week in fridge. Drizzle olive oil on top to prevent browning.
Can freeze up to 3 months, though texture gets watery when thawed.
Handful of spinach boosts nutrition without changing flavor much.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: Italian