This pesto is a unique dairy-free take on the usual. With flavorful artichoke hearts and rich avocado oil to keep it smooth and creamy, the fresh basil and pine nuts keep that familiar pesto flavor.
Artichoke & Avocado Pesto
- 14 oz canned artichoke hearts drained
- 2 cup fresh basil
- ½ cup raw pine nuts
- ½ lemon juiced
- 2 scallions roughly chopped
- ¼ cup Chosen Foods Virgin Avocado Oil
- ½ tsp sea salt
- ¼ tsp ground pepper
Combine all ingredients in the bowl of a large food processor. Process for 30-60 then stop to scrape down the sides well with a spatula. Process for another 30-60 seconds until smooth and creamy. Serve immediately or store in the refrigerator for up to a week.