Lemon artichoke pesto with bowtie pasta and toasted pinenuts

(from teacherrap’s recipe box)

Source: http://brookethevegan.blogspot.com (from RecipeThing user ivy7496)

Ingredients

  • 1 cup canned artichoke hearts, quartered
  • 2 large cloves garlic, minced
  • 1/2 cup packed fresh basil
  • 1/4 cup water
  • 1 tablespoon nutritional yeast flakes (or more as desired)
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • olive oil
  • salt and pepper, to taste
  • pinenuts, toasted

Directions

  1. Blend first seven ingredients, adding olive oil for desired consistency.

  2. Top with toasted pinenuts.

  3. Devour.

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