Vegan Dill Artichoke Pesto
You need just 10 minutes to put together this tasty, vibrant vegan dill artichoke pesto. Mix it with pasta or use it as a spread for sandwiches and wraps.
Servings: 8 servings
Calories: 206kcal
Equipment
Ingredients
- 1 cup artichoke hearts (jarred. Drain out all oil but don't rinse the artichoke hearts.)
- 1 cup fresh dill (trim any tough stems and chop the dill fronds roughly.)
- 3 cloves garlic
- ½ cup walnuts (lightly toasted)
- 2 tablespoons nutritional yeast
- ½ teaspoon red pepper flakes
- Juice of 1 lemon
- Salt and ground black pepper to taste
- ½ cup extra virgin olive oil
Instructions
- Place all ingredients except the olive oil in a food processor.
- With the feed tube open, run the food processor on high speed while drizzling in the olive oil. Blend until a coarse paste forms. Turn off food processor and store the pesto in an airtight jar.
Nutrition
Calories: 206kcal | Carbohydrates: 4g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Potassium: 120mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 742IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg