Print
Artichoke Pesto | @simplywhisked

Artichoke Pesto


  • Yield: 2 cups 1x
Scale

Ingredients

  • 1 15-ounce can quartered artichoke hearts, drained
  • 1/4 cup walnut pieces
  • 1/2 cup fresh parsley
  • 1/2 cup fresh oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon capers
  • 1 teaspoon lemon zest
  • 1 garlic clove, peeled
  • 1/2 teaspoon coarse salt
  • 1/2 cup extra-virgin olive oil

Instructions

  1. In a food processor bowl, combine all ingredients.
  2. Process until smooth.

Notes

This recipe makes enough sauce for 1 pound of cooked pasta. Save about 1/4 of pasta water to loosen the sauce if desired. If desired, serve with grated pecorino romano or parmesan cheese.

Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Filling out this form will subscribe you to our newsletter, and you’ll get this awesome cheat sheet and more dairy free recipes delivered straight to your inbox.