I have an artichoke plant in my garden and in all the years it’s been there it has grown and grown but never grown any actual artichoke. So instead I bought artichoke hearts already cooked at Whole Foods and made this incredible taste pesto. We ate it with quinoa pasta which I love because it’s wheat, gluten and dairy free and contains good protein.
Artichoke pesto
- 6 ounces cooked artichoke hearts
- 1/2 cup non-dairy Parmesan cheese
- 1 garlic clove
- juice from 1/2 lemon
- 1/4 cup fresh dill, chopped
- salt & pepper to taste
Place everything except the salt, pepper and dill in a food processor or blender and process until creamy. Add dill and spices.
