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
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
- 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.
- 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.
- Cook your paste in generously salted water. Once the pasta is done cooking, reserve 1/4 of the pasta water.
- 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.
- Combine the pasta and pesto in a large pot, and stir to combine.
- Plate and enjoy!
Toddler Approved! I topped my son’s plate with sautéed zucchini for a complete meal for my vegan kiddo 🙂