What is Vegan Pesto Made Of?
I’m about to help you batch prep up the perfect little addition to… well basically any entree that gets you excited! For this Artichoke pesto you will need nothing more than:
- Pine Nuts
- Olive Oil
- 1 15-0z can of artichoke hearts
- Lemon Juice
- Nutritional Yeast
That’s it! Just a few simple ingredients and you’ve got yourself a versatile sauce that can go on for days and then some!
The lemon juice and artichoke also give it a little bit of that “zesty” flavor we may experience with cheese making it a perfect blend. Let me show you how this is done painlessly!
Is It Cheaper To Make Your Own Pesto?
Us musicians have an ongoing joke. As long as we’re sporting a guitar, “You’ll never have to go hungry, but you’ll have to work for your dinner.”
I like to keep life simple- I don’t spend too much time or money on what I create in the kitchen. If you also know a musician- you know we’re always looking to feed ourselves in the most economically feasible way so that we can waste even more money on gear and records!
Here’s a few reason why this pesto is a cheap and nutritious major win!
- If got less 10 ingredients. When we can’t count on our hands any more as far as I’m concerned it starts to feel more like labor than love.
- You’re not paying someone else to literally blend it and up charge you for a jar you’re going to toss anyways!
- Canned artichokes, garlic, and pine nuts are all relatively shelf stable. So they are ready to go for pesto whenever you are. They aren’t found perishing quickly in the fridge (but an open store bought jar of pesto will! thus we save some cash by making our own!)
- You can make a MUCH greater quantity of pesto (I’m talking about 5x) for the price you would find a jar of pesto in the store.
- The quality of a from scratch pesto is going to be much better than a store bought pesto (its fresh!).
What Nuts Can I Use For Vegan Pesto?
Pine nuts are the nut of choice for a classic pesto. But that doesn’t mean you can’t get creative (or lets face it- cheap).
Other great nuts for artichoke pesto include:
- Sunflower Seeds
I personally think that the pine nuts do offer a bit of creaminess to the dish you m might not get with the nuts.
Never fear, if you choose an alternative nut for this vegan pesto, just add a bit of nutritional yeast to the mix (about 1/4 cup).
It also isn’t mandatory that your pesto taste “cheesy.” If this is your preference however, nutritional yeast is an easy way to achieve that.
Are Canned Artichoke Hearts Good For you?
First off, canned artichoke hearts are delicious and nutritious. They make the perfect addition to this pesto pasta salad.
While savory cooked artichoke hearts will always be my first love, canned are an easy, nutritious alternative.
Artichoke Hearts have some amazing superpowers including:
- High in fiber for digestive health, especially inulin.
- High in polyphenals which repair damaged cells, boost digestion and immune funcrion.
- High in folate which can aid in inflammation reduction.
- It’s got protein! and veggies with protein are super rad and filling.
- Low in calories
Did I mention they are SOOO SAVORY! I can’t imagine any better combination that an artichoke pesto sauce to smother your favorite pasta.
How Can I make Vegan Pesto Creamy?
I’ll be the first to admit , I’ve always been a little adverse of pine nuts. These tiny mortals of yummy with a high price tag always leave me wondering if I can’t make do with something else!
The flavor and nutritional value well make up for its pine nuts high price line!
Plus did you know that pine nuts are actually the seeds of pine trees! They’re not really a “nut” at all!
I Love pine nuts because they are an excellent source of polyunsaturated fats such as omega-3 and omega-6 fatty acids. These are sometimes challenging to find in plants, and are an excellent way to boost your immune system and fuel your brain!
What Herb Is Used in Pesto?
The most common her used is basil. However other herbs that can be used in pesto include:
- Spinach (i’ve also added spinach to this dish)
The best way to harvest your basil is to grow a beautiful flourishing plant in a pot or your own back yard.
Unfortunately for this pot of yummy, I happen to be a certifiable plant killer. Thus back to the drawing board (and grocery) it is for me!
Any tips for not murdering basil? Drop them in a line below! But for now, let’s get back to the facts!
- Low and behold, basil is yet another excellent source of plant Omega-3! This dish really has your brain cells covered!
- Vitamin A anyone? Basil is packed with is! Healthy vision, immune function, and organ function.
- Source of calcium for bones and healthy organ function.
Tossing basil on just about anything will power up the flavor and the antioxidants!
A favorite treat of mine from pizzas to pestos.
Other Ways to Use Artichoke Pesto Sauce
This artichoke pesto sauce is definitely one of my new favorite kitchen friends! I’m seeing all the versatility emerge as I pull the mix together.
Other great ways I envision using artichoke pesto sauce:
- In a hot pasta (which of course I might toss in some sriracha because I love some spice!
- In an omelette
- As a pizza sauce
- On a Bagel
- Top on Grilled eggplant
- On your favorite vegan sammie
- On a quesadilla
The sky is really the limit when it comes to using this savory sauce. Don’t limit yourself to one dish!
This pasta also keeps awesome in the fridge for several days!
Can I Freeze Vegan Pesto?
From scratch pesto Is generally good refrigerated for up to a week.
Vegan pesto can also be frozen for up to six months.
The best way to freeze this frozen pesto is to add any remnants to ice cube trays.
Once frozen, the pesto cubes can be transferred to a freezer bag.
This is such an easy way to meal prep! The olive oil will help keep the quality fo the product long term.
What's Your Favorite Way to Use Pesto?
I’ve found with this dish, once you start you just can’t stop!
I’ve been lining most of my dishes with this great little snack day in and day out! It’s just such a versatile pesto sauce!
What are some of your unique ways that you use pesto sauce? I’d love to hear about them in the comments below.
Artichoke Pesto Sauce
- High powered blender of food processor
- 1 cups basil
- 1 cup spinach
- 1 cup olive oil
- 4 cloves garlic
- 1 cup pine nuts
- 2 Tbsp lemon juice
- 1 can artichokes rinsed and drained
- 1 Tbsp nutritional yeast
- Combine all ingredients in high powered blender. Blend for 2 minutes.