Artichoke Pesto
INGREDIENTS
1 (12-14 ounce) jar/can artichoke hearts, drained
½ cup freshly grated parmesan cheese, more for topping if desired
1 lemon, zested and juiced
4 garlic cloves, minced
1 tbsp Nutritional Yeast
4 tablespoons EVOO
¼ cup chopped fresh parsley, plucked
salt and pepper to taste
How to:
Add all ingredients into a food processor and blend until all items thoroughly combined and pesto is formed. It will not be smooth.
Taste and season the sauce with salt and pepper to your liking.
INSTRUCTION Notes:
Recipe adapted from How Sweet Eats
you can use artichokes that are marinated in oil or brined in water for this recipe. If using the the whole jar/can to add more rich flavor. If using water brined then be sure to drain these artichokes.
You can use this pesto over pasta or ass an added spread / dressing (see images below) Bring a pot of salted water to a boil for the pasta.
If using this sauce for pasta follow these instructions for a wonderfully coated pasta pesto.
Cook the pasta according to the package directions and reserve some of the cooked starchy water. Drain the pasta and place it back in the hot pot. While the pasta is still hot, add artichoke pesto sauce over it and toss to combine - this will take many moments to fully toss it. Add a few tablespoons of the pasta water to help smooth the sauce and bring it all together. Finish by sprinkling on more parmesan cheese and the herbs. Enjoy!
Stored in the fridge in a jar, this will keep for 1-2 weeks.