Vegan Artichoke and Olive Pesto {New Year Reset Day 27}
Prep time
Total time
This dairy-free, paleo friendly and vegan artichoke pesto is full of flavor thanks to the addition of artichoke hearts and Castlevetrano olives!
Serves: 2 cups
  • 1 12-ounce can artichoke hearts, drained
  • 2 cloves garlic, chopped
  • ¼ cup Caselvetrano olives, pitted
  • ½ cup raw almonds
  • 1 cup fresh parsley
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  1. Add the artichoke hearts, garlic, olives, almonds, parsley, olive oil, lemon zest, lemon juice, salt and pepper to the bowl of a food processor and process, scraping the sides until you get a nice uniform and smooth mixture. Taste and add more salt or lemon juice as needed.
  2. NOTES: If you would like a looser texture, add up to another ⅓ cup of olive oil.
Recipe by Scaling Back at