Artichoke Pesto

Artichoke Pesto

/ / /

1 Star2 Stars3 Stars4 Stars5 Stars (38 votes, average: 4.05 out of 5)

This Artichoke Pesto pasta comes to you from Akiko Sasaki at Peaceful Plates. Akiko plans to travel the world to cook with grandmothers, monks, and farmers to learn their secrets. She seeks authentic plant-based cooking methods that have been culturally preserved for centuries. Akiko plans to blog her trip, sharing recipes from all over the world at Peaceful Plates so that all of us can experience the plant-based flavors of the globe.

Nuts, especially walnuts, are a great addition to this pesto and add plant-based protein, a little crunch, and omega-3 for brain boosting nutrients. Nuts lower the risk of heart disease and are known to reduce inflammation.


  • 1 package of pasta
  • 1 cup of fresh cilantro, chopped
  • 1 clove garlic
  • 4 tbsp. lemon juice
  • 1/8 tsp. cayenne pepper
  • 1 cup walnuts
  • 1/2 cup olive oil
  • 1 tsp. Umeboshi vinegar
  • 1 jar of artichoke hearts, drained and chopped


  1. Bring a pot of water to a boil and add a generous pinch of salt.
  2. Cook pasta al dente.
  3. While the pasta cooks, blend the cilantro, garlic, lemon juice, cayenne pepper, walnuts olive oil, and Umeboshi vinegar in a food processor. Pour into a large bowl.
  4. Gently stir in chopped artichokes.
  5. Mix the pesto with the cooked pasta and serve!