Vegan Artichoke and Walnut Pesto

Vegan Artichoke and Walnut Pesto

The Spruce / Abby Mercer

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
177 Calories
13g Fat
15g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 177
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 84mg 4%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Protein 4g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Have fun with vegan pesto by going beyond just basil with this vegan artichoke pesto recipe with walnuts. Though a traditional pesto recipe always uses pine nuts, Walnuts are the perfect match to the artichokes, which add a unique Italian flavor to this easy vegan pesto recipe.
You could always make this recipe more traditional (but not vegan) by adding some Parmesan cheese and omitting the nutritional yeast.

Ingredients

  • 1/4 cup walnuts or pine nuts
  • 1/2 cup artichoke hearts, drained
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 tsp red pepper flakes
  • Juice from 1/2 a lemon
  • One bunch fresh basil
  • 3 tablespoons nutritional yeast
  • Salt and pepper to taste

Steps to Make It

  1. Gather the ingredients.

    Vegan Artichoke and Walnut Pesto ingredients

    The Spruce / Abby Mercer

  2. Combine all ingredients in a food processor and process until smooth, adding more olive oil if needed. You can also add more olive oil for a creamier sauce-like consistency.

    Vegan Artichoke and Walnut Pesto in a food processor

    The Spruce / Abby Mercer

  3. Serve over pasta or with crackers for an appetizer.

    Vegan Artichoke and Walnut Pesto in a bowl

    The Spruce / Abby Mercer

Recipe Tags: