Vegan Lemon Artichoke Pesto
Pesto is such a versatile ingredient! It’s a great item to have on hand as a sauce for pasta, a topping for crusty bread, or for mixing into rice. This lemony pesto is an interesting twist on traditional basil pesto, for when you’re in the mood for something a little different.
This artichoke pesto is delightfully vegan and gluten-free, and also happens to be nut-free as well. The addition of miso gives it a nice salty, depth of flavor, and nutritional yeast flakes add a yummy dairy-free cheesiness!
Vegan Lemon Artichoke Pesto
Difficulty: Easy6
servings20
minutesThis recipe is very easy to make, but you do need either a blender or a food processor.
Ingredients
1 can artichoke hearts (1 oz)
1/2 cup extra virgin olive oil
2 Tbsp nutritional yeast flakes
2 Tbsp yellow or white miso
3 cloves fresh garlic, minced
3 Tbsp fresh lemon juice
water, as needed
salt & pepper (optional, to taste)
basil, fresh or dried (optional, to taste)
Directions
- Drain canned artichokes and chop into small pieces. Place half of them into a blender (or food processor), reserving the other half for use later in the recipe.
- To the blender, add the olive oil, nutritional yeast, miso, garlic, and lemon juice. Blend until smooth, adding water if needed to obtain desired consistency. Add optional salt, pepper, and basil to taste. Pulse a few times to mix.
- Pour mixture into a bowl, and add the reserved chopped artichoke hearts. Mix well, and adjust seasonings as desired.
Notes
- It is ready to eat immediately, although the flavor becomes even better the next day! It keeps well for about a week in the refrigerator in an airtight container.
- The pesto can also be frozen for later use. Place in a plastic airtight container in the freezer, where it will keep for several months. Allow to defrost in the refrigerator overnight, and stir before use. It will taste just as fresh as the day you made it!
