Easy Artichoke Pesto Recipe (Vegan and Nut-Free)
Easy artichoke pesto recipe is vegan, nut-free made with 5 simple ingredients, no added oil, for a delicious condiment, ready in 10 minutes.
Servings: 6
Calories: 56kcal
Ingredients
- 1 ½ cups artichoke hearts drained, 14-ounce/400 grams
- ½ cup parsley flat-leaf or curly
- 3 cloves garlic or 1 teaspoon garlic powder
- 3 tablespoons lemon juice
- 2 tablespoons sunflower seeds unsalted
- salt and black pepper to taste
Instructions
- Quarter the artichoke hearts and press them between 2 paper towels to release excess water. Thaw frozen artichokes before using them.
- Add the sunflower seeds to the food processor. Pulse a few times to break down the seeds, then add the rest of the ingredients and blend. Make the pesto as smooth or as chunky as you like.
- Taste and adjust the lemon juice. Add salt and black pepper as desired.
- Makes 1 ½ cups.
Notes
- Nutritional information is based on ¼ cup per serving.
- For a more traditional pesto flavor, use toasted pine nuts and substitute parsley for fresh basil.
- Store lemon artichoke pesto in an airtight container in the refrigerator for 1 week. I don't recommend freezing it because it gets too watery, which dilutes the flavor.
- Nut-free substitutes include sunflower seeds or hemp seeds.
- Add vegan parmesan cheese or a tablespoon of nutritional yeast for a cheesy flavor.
Nutrition
Calories: 56kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 492mg | Potassium: 63mg | Fiber: 3g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg