Description
Easy artichoke pesto recipe that’s vegan, nut-free, and made with just 5 simple ingredients. Perfect for pasta, sandwiches, pizza, or as a dip. Ready in just 10 minutes with no cooking required.
Ingredients
1½ cups artichoke hearts, drained (14 oz can)
½ cup fresh parsley (flat-leaf or curly)
3 cloves garlic (or 1 teaspoon garlic powder)
3 tablespoons fresh lemon juice
2 tablespoons sunflower seeds, unsalted
Salt and black pepper to taste
Instructions
1. Drain artichoke hearts thoroughly and press between paper towels to remove excess moisture. Quarter large pieces if needed.
2. Add sunflower seeds to food processor and pulse 4-5 times until roughly chopped.
3. Add drained artichokes, fresh parsley, quartered garlic cloves, and lemon juice to the food processor with the chopped seeds.
4. Process for 30-60 seconds, stopping to scrape down sides with a rubber spatula 2-3 times. Blend until you reach your desired consistency (chunky or smooth).
5. Taste and adjust seasoning with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and refrigerate until ready to use.
Notes
Use artichokes packed in water or light brine, not oil.
Frozen artichokes work well – thaw completely and press out moisture first.
Hemp seeds or pumpkin seeds can replace sunflower seeds.
Add fresh basil leaves for more traditional pesto flavor.
Store in airtight container in refrigerator for up to 1 week.
Not recommended for freezing as it becomes watery when thawed.
Add nutritional yeast or miso paste for umami, cheesy flavor.
Toast sunflower seeds in a dry pan for 3-4 minutes for deeper flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Calories: 56
- Sugar: 1g
- Sodium: 492mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg