Artichoke & Avocado Pesto

Artichoke & Avocado Pesto

 

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.

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Artichoke & Avocado Pesto

Using Extra Virgin Avocado Oil in place of a fresh avocado will extend the shelf life and keep it from browning, while retaining the nutrients that avocados are so rich in. It’s a versatile condiment that comes together in minutes and can be served over top a warm piece of meat, tossed in with pasta or zucchini noodles, or served as a dip with fresh vegetables.
Author Chosen Foods

Ingredients

  • 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

Instructions

  1. 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.

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