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!
Author: Tina Jeffers
Serves: 2 cups
Ingredients
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
Instructions
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.
NOTES: If you would like a looser texture, add up to another ⅓ cup of olive oil.
Recipe by Scaling Back at https://www.scalingbackblog.com/vegan-artichoke-and-olive-pesto/