Dill Artichoke Pesto - Holycowvegan.net
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Pasta with Dill Artichoke Pesto

Course: Pasta
Cuisine: Italian
Servings: 6
Author: Vaishali Honawar


  • 1 13- oz box of whole-wheat Fusilli pasta , cooked according to package instructions (if desired, add about 1 cup of green beans, chopped into 1-inch pieces, to the pasta water five minutes before the pasta is fully cooked)
  • 4-5 artichoke hearts (I used canned but you can go with frozen if that's what you have on hand)1/2 cup chopped dill
  • 2-3 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1/2 cup walnuts
  • 1 cup silken tofu
  • Salt to taste
  • 1/4 cup extra virgin olive oil2 green or red bell peppers + 1 tsp olive oil
  • 10-12 vegan "meatballs" (optional)
  • 1 tbsp parsley , chopped + 1 tbsp dill, chopped, for garnish


  • Put the dill, artichoke, garlic, red pepper flakes, walnuts, tofu and salt in a food processor and with the motor running, drizzle in the olive oil until the mixture is smooth and creamy.
  • In a skillet, heat 1 tsp olive oil and add the bell peppers, chopped in a one-inch dice. Cook about 5-7 minutes, stirring often, until it begins to just get tender and brown spots appear on the skin.
  • If using "meatballs," add them to the skillet along with the bell peppers.
  • Finally, drain the pasta and place in a large bowl. Add 1 cup of the pasta water, the cooked peppers, meatballs and pesto to the bowl and mix thoroughly but carefully. Garnish with chopped parsley and dill. Serve.