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I have an artichoke plant in my garden and in all the years it’s been there it has grown and grown but never grown any actual artichoke. So instead I bought artichoke hearts already cooked at Whole Foods and made this incredible taste pesto. We ate it with quinoa pasta which I love because it’s wheat, gluten and dairy free and contains good protein.

 

 

 

 

 

Artichoke pesto

  • 6 ounces cooked artichoke hearts
  • 1/2 cup non-dairy Parmesan cheese
  • 1 garlic clove
  • juice from 1/2 lemon
  • 1/4 cup fresh dill, chopped
  • salt & pepper to taste

Place everything except the salt, pepper and dill in a food processor or blender and process until creamy. Add dill and spices.

Fredrika Syren

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