|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||8%|
|*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.|
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.
- 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
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.
Serve over pasta or with crackers for an appetizer.