This artichoke pesto recipe comes together in few minutes, and tastes of summer! The best part is that, served as is, it’s: vegan, gluten-free, vegetarian, and low fat. It’s also a great base for: sandwiches, tossed with some pasta, or as a delicate sauce for fish and chicken. I love to eat it as a dip straight from the bowl with some toasted Arabic bread and veggies, but I’ve also slathered it on bread and added some whipped ricotta and fresh mozzarella, and then broiled it for a few minutes – super tasty, and if you don’t go overboard with the cheese, still quite healthy!
This recipe comes courtesy of my beautiful and adorable neighbor, and friend, Ansie, who happens to have recently embraced a gluten-free diet. My dear Ansie also happens to be my key supplier of fresh basil. It’s a win-win situation when your neighbor has a herb garden, and, they like you enough to supply you with copious amounts of free basil! The recipe’s simplicity is genius, and it can be made ahead of time and stores well in the fridge for several days and is an ideal summer dip.
Prep Level: Easy
Yields about 1 cup
14 oz can/jar of artichokes, drained from their water/brine/oil
60 grams of fresh basil leaves (or about a packed cup of basil leaves)
5 Tablespoons extra virgin olive oil
1 lemon, juice
½ teaspoon of salt and pepper each, or to taste
In a small food processor, blitz all the ingredients until you get a smooth paste. Serve and eat, or store in a covered container in the fridge.