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
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Blend first seven ingredients, adding olive oil for desired consistency.
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Top with toasted pinenuts.
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Devour.