Pistachio Artichoke Pesto

Thursdays are particularly hectic in my house… between pre-school drop-off/pick up,  kids swimming lessons, never ending groceries, mommy gym-time (I’m currently in training for a half and full marathon), and not to mention the after hours prep-work for the next day (think lunches, laundry etc.)  I need something quick, nutritious, and most importantly TASTY, to have on the table as soon as my hungry monsters (husband included) walk in the door.    So I came up with this recipe.

Unlike a traditional pesto which is oil heavy, this Pistachio Artichoke Pesto uses whole foods blended to create a creamy texture that is lower in fat, high in fiber and big on taste thanks to the pistachios, artichoke hearts, sun-dried tomatoes, lime juice and fresh basil.

Easy, healthy and fresh, this recipe brings a taste of spring to the table in just minutes!

 

Serves: 4 – 6
Prep time: 5 mins
Cook time: time it takes to cook the pasta

Ingredients:

1 c shelled raw pistachios
1 c artichoke hearts, rinsed
1/3 c sun-dried tomatoes
2 limes juiced
1 1/2 Tbsp nutritional yeast
1 large cloves of garlic
1 large handfull of fresh basil
1 c warm water
1 Tbsp olive oil (optional)
1/4 c pasta water (optional)
1 500g package of pasta

Steps:

  1. In your high powered blender (such as the Blendtec or Vitamix), add the pistachios, artichoke hearts, sun-dried tomatoes, garlic, nutritional yeast, basil and optional olive oil.  Pulse to combine.
  2. Add 1/2 of the warm water, and blend until smooth with some chunks.  If you like a thicker pesto, stop right here.   If you prefer a smoother lighter consistency, and the remaining warm water and continue to blend as long as desired.  Set aside.
  3. Cook your paste in generously salted water.  Once the pasta is done cooking, reserve 1/4 of the pasta water.
  4. Right before adding the pesto to the pasta, there is an option to blend the reserved pasta water into the pesto – this will season the pesto as well as give it a nice creamy texture.
  5. Combine the pasta and pesto in a large pot, and stir to combine.
  6. Plate and enjoy!

 

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Toddler Approved!  I topped my son’s plate with sautéed zucchini for a complete meal for my vegan kiddo 🙂 

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