I am a HUGE pesto fan. Like huge!! It literally is great on E-V-E-R-Y-T-H-I-N-G. And lets not even start with all the different ways you can make pesto. Practically limitless!! But I’m pretty sure that this pesto trumps all other pesto’s!! I’ve used artichokes in past sauces (like my Artichoke Chimichurri) because it gives a little extra flavor and makes everything so creamy!
This pesto is dairy free, but since I’m not the boss of you, if you want to add in a little parmesan then have at it, although it really doesn’t need it at all! Like I mentioned earlier, you can use this artichoke pesto on anything. My kids like dipping veggies into it, it’s super delish mixed into scrambled eggs, and over chicken, red meat, or fish. See….so versatile!!
- 1 can of quartered artichoke hearts in water, drained
- 1 full bunch of fresh basil
- 1 garlic clove, minced
- 1 tbl lemon zest
- 1/2 cup avocado oil
- juice of 1/2 lemon
- pinch of salt
- Remove leaves from basil.
- Place everything into a blender or food processor and blend away until nice and creamy.
- If needed, add more oil
After you are done making it, place into a mason jar. It will last a week in the fridge. You can also freeze it. I like to put it in those silicone ice molds with the lids. Then when I want to use some in a recipe I just throw it into the skillet and it will melt right up!
Tell me, what would you put this pesto on?