Artichokes have been a favorite vegetable of mine for years. They actually bring up very fond food related memories for me! This artichoke pesto is vegan, low fat, and very filling. Combined with traditional pesto ingredients this artichoke pesto is super thick which is perfect for coating pasta with!
Spring time brings a whole new crop of produce. At my house we are not only spring cleaning our home but also our eating and exercise habits as well. What about you?
Using seasonal produce is a great way to save money. I love using artichokes in this pesto, it helps the basil go a lot further than it would with traditional pesto. Also, the artichokes have a very earthy, but bright flavor. Perfect for that transition from heavy winter to light summer foods! Lemon juice and artichokes are pretty much a match made in cultinary heaven if you ask me.
This dish was actually inspired by my parents. When my step-dad started eating vegan 6-7 years ago, my mom would often make pizza with pesto, artichokes, roasted red pepper, and tomatoes. As you can see, I’ve combined those flavors (minus the roasted red pepper which I might add would be amazing in this pasta). My mom loves to cook and bake, but often follows recipes. I don’t know what her inspiration was behind these – but it was brilliant.
This artichoke pesto is also great for my annual shed the winter layer I somehow accumulated. Cooking with spring veggies naturally lead to less heavy sauces and flavors. Sure you might associate artichokes with the classic spinach artichoke dip but have you ever tried them sautéed with lemon and salt and pepper. If not you really should, it will change your perspective on this versatile veggie!
Healthy Artichoke Pesto Pasta! Easy #glutenfree dinner idea! #Vegan pesto perfect for spring! #fitfluential Click To TweetI used quinoa pasta in this dish. I thought it would be a great way to add protein and it really held up great to the pesto. I don’t eat a ton of pasta so this was really a great treat. I think this would be fantastic on zoodles or spaghetti squash as well!
Artichokes are full of vitamins, minerals and antioxidants. Trying to fight off that late winter cold? Artichokes are full of Vitamin C! You will also magnesium, potassium, folate and Vitamin K!
Antioxidants called polyphenols are in artichokes. These antioxidants are disease fighting compounds.
The leaves of the artichoke are said to help with irritable bowel issues, as well as help lower cholesterol (LDL the bad kind). The extract of the artichoke leaf is actually used as medicine (source).
This pesto would be impossible without my handy food processor (affiliate link). It is seriously such a necessary kitchen gadget. Check out my list of must have kitchen gadgets if you are just getting started in the kitchen. If you’re a pesto lover make sure to check out my Kale Almond Pesto and Spinach Basil Pesto!
Hemp seeds are playing a major role in this dish. Don’t skip them if you have them on hand. Trader joes now sells them or you can get them in your favorite health food store or online.
Frozen artichokes are the bomb diggity. You don’t have to know how to steam or cook the artichoke. However, steamed artichokes are on my must make list for the year. I’m a bit intimated though, which is not how I throw down for Sunday Supper. Sundays are my relax and eat something wholesome that doesn’t take forever to make day.
- ½ bag frozen artichokes (Trader Joes)
- 1 package basil leaves
- 3 tbs. hemp hearts
- 1 tbs. olive oil
- Juice of 2 lemons
- ¼ tsp. salt
- 1 clove garlic, grated
- Black pepper to taste
- 1 box of quinoa pasta (or pasta of choice)
- Optional:
- Prepare the remaining frozen artichokes with lemon juice, salt and pepper. Reserve for topping.
- 10-12 cherry tomatoes
- Salt and pepper to taste.
- Heat a large skillet over medium low heat. Add artichoke hearts and the joice of one lemon. Add stalk and pepper. Slowly allow the artichokes to defrost.
- Once the artichokes have been heated through, take them off the heat.
- Add basil to food processor with juice of lemon, grated garlic) olive oil and hemp hearts. Blend until combined and pesto starts to form.
- Add artichoke hearts.and blend until a a thick pesto sauce has been formed (about 4-5 minutes).
- Boil water, make pasta according to package directions.
- Chop optional additional artichokes, cooked with lemon, salt and pepper and cherry tomatoes.
What about you?
- Are your Sunday meals usually extravagant or are they something casual and quick to make?
- What is your favorite artichoke dish?
- Do you have a favorite spring veggie?
Beverages
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
Appetizers
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
Sides
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
Entreés
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
Desserts
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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Oh I could eat this pasta for days! Brilliant to add artichoke to pesto.
I loooove artichokes and I love pesto but usually it is so oily that I cant have it! This looks fabulous Sam! I can’t say that Alex and I really have a Sunday supper—we don’t really have weekends around here, or at least he doesn’t. But tonight I’m going out with some girlfriends, so that will have to count!
Oh yay, I’m so glad to hear you have dinner plans!! I hope you are enjoying your Sunday!! This pesto would be great – barely and oil at all and it’s super filling! Happy Sunday love!
I love pesto but haven’t made it with artichokes…yet!
David, I hope you love the combo as much as I do!
ooh I love artichokes and did not know they came frozen. This looks so good-pinning!
Deborah, yes I just love picking them up from Trader Joes, so I have them on hand anytime. I’m such a sucker for artichokes and lemon with white beans over arugula. I won’t even admit to how often I have that dish!
Artichokes and pesto? I’d be ALL over this salad! I’m saving to make it for the next pitch in I’m invited too—and, of course, I’ll save some just for me!
Oh wonderful Liz!! It’s such a great way to change up the usual pasta dish!
This sounds wonderful! I really enjoy artichokes and this is a great way to use the flavor in a pasta sauce.
Yes, I just love pesto and this was the perfect addition! It’s such a great dish for spring 🙂 Thanks for stopping by!
I love the inclusion of quinoa pasta in this dish and thank you very much for the artichoke nutrition information!
Looks very tasty!
What an amazing looking pasta, I bet this would be great cold too for a picnic!
This is a gorgeous recipe. We adore artichokes and I am always looking for new ways to use them. My daughter is going to devour this pasta.
Love the idea of quinoa pasta! I’m not a huge fan of artichokes, but blended into this pesto, I bet I would change my mind!
This pasta looks brilliant, thank you very much for sharing it with us 🙂
Yum. I cannot imagine spring without artichokes. I don’t grow them here in Missouri, but you can bet I am looking for them at the store at this time of year!
I love the idea of pesto made from artichokes. Thanks for sharing.
I love the idea of pesto made from artichokes. Thanks for sharing.
This is really a beautiful and healthy dish! Perfect for today’s theme on spring!
Looks delicious! I haven’t had artichokes in forever! Thanks for the inspiration. Hope you are having a great weekend. 🙂
haha shed the winter layer, I love that. Artichoke and pasta and pesto.. um ya. That’s golden! Well done friend
Your spot on – this is a perfect spring dish!!!!
Yum! I love artichokes. This is a perfect spring meal that would be even better eaten outside on the deck.
I love everything about this meal. This is tina in a vegetarian bowl 😉
Artichokes scream Spring to me and I love all of the flavors in this dish. I can’t wait to try it for myself. Thanks for sharing!
This looks awesome- and love that you use the hemp!
Barrie, hemp hearts are my jam! I just started using them a few months ago and they have literally changed the way I cook! Love the nutty taste
Oh, we love artichokes, but I don’t cook with them much. This looks like something I can pull off. 😉
Coco, you can certainly pull this off, it will be a hit for sure!! Enjoy it!
What a great recipe! I have everything on hand (including the hemp hearts which I was just wondering what else to use them for). Can’t wait to try this 🙂
Diana – oh that is wonderful! I really hope you enjoy this!!
Ohhh I’ve never made pesto with artichokes before. This sounds delicious, I will definitely be trying it!
Shaina, it’s really good, it’s a lot thicker than normal pesto which I really enjoyed! Thanks for stopping by!
That looks so good… And since it’s in pasta, I can probably sneak the artichoke right through my picky kid’s palates! Thanks for sharing and I can’t wait to make this!
I LOVE pesto, and I bet this dish is delicious with the addition of artichokes!
I adore pesto and have had it so many different ways, but never before with artichokes! I’ll have to correct that. What a perfect dish for spring!
This is the kind of pasta I really enjoy! The hemp hearts are a new ingredient for me – I need to look that one up. I haven’t done anything with hemp yet, and should. Thanks for sharing this great recipe!!
Oh I think you will love them, I’m quite addicted!!
I use artichokes often. Thank for another great recipe!
I love artichokes! Great idea to incorporate it into a pesto. Thanks for sharing at What’d You Do This Weekend?!
There’s a lot off good looking veggies in there! What a healthy pasta dish.
How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
hi. Recipe looks great. However I grew my own basil and not sure how much one package is.
Hi Chris, it’s usually about 1/2 cup of basil leaves, chopped. I hope this helps. Thanks for stopping by!