Vegan Artichoke and Walnut Pesto

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/06/18
Pesto
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Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
177 Calories
13g Fat
15g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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. 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.

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

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