Vegan Artichoke And Walnut Pesto Recipe

Cooking Directions

• STEP 1.Start by preparing the artichokes. Remove the tough outer leaves and trim the stem. Cut the artichokes into quarters and remove the fuzzy choke. Steam the artichokes until tender, then let them cool.
• STEP 2.In a food processor, combine the steamed artichokes, toasted walnuts, garlic, lemon juice, and a pinch of salt. Pulse until the mixture is well combined but still slightly chunky.
• STEP 3.With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust the seasoning if needed.
• STEP 4.Transfer the pesto to a jar or airtight container and store in the refrigerator for up to a week.
• STEP 5.To serve, toss the pesto with cooked pasta, spread it on sandwiches, or use it as a dip for vegetables. Enjoy!

Cooking Tips

• To toast the walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, or until fragrant.
• If you prefer a smoother pesto, you can blend it for longer in the food processor or add a little more olive oil.
• Feel free to add some nutritional yeast or vegan parmesan cheese for a cheesy flavor.

Storage and Serving

• Store the pesto in an airtight container in the refrigerator for up to a week.
• Serve the pesto as a sauce for pasta, spread it on sandwiches, or use it as a dip for vegetables.
• You can also freeze the pesto in ice cube trays for longer storage. Once frozen, transfer the pesto cubes to a freezer bag and use as needed.