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{"id":925163061295,"title":"Artichoke Pesto","handle":"artichoke-pesto-stuffed-chicken","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePacked with powerful antioxidants, artichokes are an excellent source of dietary fiber, folate, vitamin K, vitamin C, and are said to have cancer preventative properties. According to \u003cstrong\u003e\u003ca href=\"https:\/\/draxe.com\/artichokes\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eDr. Josh Axe\u003c\/a\u003e\u003c\/strong\u003e, artichokes have also been documented to help reduce Cardiovascular Disease. \u003cbr\u003e\u003cbr\u003eI first made this recipe over ten years ago, and it has since been our reliable, quick-fix recipe, especially during the hot summer months, when we barely have the energy to cook. The flavors and texture of my Artichoke Pesto are so rich and creamy that you won't ever remember that it's dairy-free! Enjoy it with chicken, pasta, fish, as a dip for your Crudite platter, etc.! \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 15-ounce cans of artichoke hearts, vinegar-free (or 2 bags of \u003cstrong\u003e\u003ca href=\"https:\/\/www.traderjoes.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTrader Joes frozen artichoke hearts\u003c\/a\u003e\u003c\/strong\u003e can also be used) Rinsed and drained well, divided\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil or coconut oil, for sauteing\u003c\/li\u003e\n\u003cli\u003e1\/2 cup of black olives, diced\u003c\/li\u003e\n\u003cli\u003e2 cups of fresh basil leaves\u003c\/li\u003e\n\u003cli\u003e1\/3 cup oil (extra virgin olive oil or avocado oil are best)\u003c\/li\u003e\n\u003cli\u003e3-4 garlic cloves, peeled\u003c\/li\u003e\n\u003cli\u003e1\/2 cup raw unsalted cashews, rinsed and drained\u003c\/li\u003e\n\u003cli\u003ejuice from 1 lemon\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon of celtic sea salt (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*We like this pesto to be a bit chunky, but if you prefer a thinner pesto, simply add a bit more oil and lemon juice. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003c\/strong\u003eMeasure out 1 cup of artichoke hearts and set aside.\u003c\/li\u003e\n\u003cli\u003eIn a large skillet, heat 1 tablespoon of coconut oil. Saute the remaining artichoke hearts with the black olives, over medium heat for 10 minutes. Turn heat off. Transfer artichokes and olives to a clean bowl. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn a high-speed blender, blend the 1 cup of artichoke hearts that you set aside in Step 1, with the basil, oil, garlic, cashews, lemon juice, and salt. Spoon the pesto out onto the sauteed artichoke hearts, mix well, making sure to coat evenly.\u003c\/li\u003e\n\u003cli\u003eStore any leftovers in a glass jar or glass container for up to 2 days in the refrigerator.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\nHello Reader! It is our wish that you enjoy this recipe and use it to nourish and satisfy your family, and or, customers. You may use this recipe at home, and or, in your business (cafe, restaurant, spa, etc.), but no part of this recipe, including photos, shall be reprinted or republished without written legal consent from GlutenfreeGobalicious Magazine Editor, Lori Miller. Thank You for respecting our Creative Intellectual Property. \u003cbr\u003e\u003cbr\u003e© 2018 GlutenfreeGlobalicious. All Rights Reserved.\n\u003cp\u003e \u003c\/p\u003e","published_at":"2018-08-16T14:58:29-07:00","created_at":"2018-07-22T23:29:32-07:00","vendor":"GlutenfreeGlobalicious Magazine","type":"Some Recipes for You to Try!","tags":[],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8975670640687,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Artichoke Pesto","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_e5bbbfe1-27a7-4f52-ab9b-9c9509d662ea.jpg?v=1543963994"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_e5bbbfe1-27a7-4f52-ab9b-9c9509d662ea.jpg?v=1543963994","options":["Title"],"content":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePacked with powerful antioxidants, artichokes are an excellent source of dietary fiber, folate, vitamin K, vitamin C, and are said to have cancer preventative properties. According to \u003cstrong\u003e\u003ca href=\"https:\/\/draxe.com\/artichokes\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eDr. Josh Axe\u003c\/a\u003e\u003c\/strong\u003e, artichokes have also been documented to help reduce Cardiovascular Disease. \u003cbr\u003e\u003cbr\u003eI first made this recipe over ten years ago, and it has since been our reliable, quick-fix recipe, especially during the hot summer months, when we barely have the energy to cook. The flavors and texture of my Artichoke Pesto are so rich and creamy that you won't ever remember that it's dairy-free! Enjoy it with chicken, pasta, fish, as a dip for your Crudite platter, etc.! \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 15-ounce cans of artichoke hearts, vinegar-free (or 2 bags of \u003cstrong\u003e\u003ca href=\"https:\/\/www.traderjoes.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTrader Joes frozen artichoke hearts\u003c\/a\u003e\u003c\/strong\u003e can also be used) Rinsed and drained well, divided\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil or coconut oil, for sauteing\u003c\/li\u003e\n\u003cli\u003e1\/2 cup of black olives, diced\u003c\/li\u003e\n\u003cli\u003e2 cups of fresh basil leaves\u003c\/li\u003e\n\u003cli\u003e1\/3 cup oil (extra virgin olive oil or avocado oil are best)\u003c\/li\u003e\n\u003cli\u003e3-4 garlic cloves, peeled\u003c\/li\u003e\n\u003cli\u003e1\/2 cup raw unsalted cashews, rinsed and drained\u003c\/li\u003e\n\u003cli\u003ejuice from 1 lemon\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon of celtic sea salt (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*We like this pesto to be a bit chunky, but if you prefer a thinner pesto, simply add a bit more oil and lemon juice. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003c\/strong\u003eMeasure out 1 cup of artichoke hearts and set aside.\u003c\/li\u003e\n\u003cli\u003eIn a large skillet, heat 1 tablespoon of coconut oil. Saute the remaining artichoke hearts with the black olives, over medium heat for 10 minutes. Turn heat off. Transfer artichokes and olives to a clean bowl. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn a high-speed blender, blend the 1 cup of artichoke hearts that you set aside in Step 1, with the basil, oil, garlic, cashews, lemon juice, and salt. Spoon the pesto out onto the sauteed artichoke hearts, mix well, making sure to coat evenly.\u003c\/li\u003e\n\u003cli\u003eStore any leftovers in a glass jar or glass container for up to 2 days in the refrigerator.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\nHello Reader! It is our wish that you enjoy this recipe and use it to nourish and satisfy your family, and or, customers. You may use this recipe at home, and or, in your business (cafe, restaurant, spa, etc.), but no part of this recipe, including photos, shall be reprinted or republished without written legal consent from GlutenfreeGobalicious Magazine Editor, Lori Miller. Thank You for respecting our Creative Intellectual Property. \u003cbr\u003e\u003cbr\u003e© 2018 GlutenfreeGlobalicious. All Rights Reserved.\n\u003cp\u003e \u003c\/p\u003e"}

Artichoke Pesto

 

Packed with powerful antioxidants, artichokes are an excellent source of dietary fiber, folate, vitamin K, vitamin C, and are said to have cancer preventative properties. According to Dr. Josh Axe, artichokes have also been documented to help reduce Cardiovascular Disease.

I first made this recipe over ten years ago, and it has since been our reliable, quick-fix recipe, especially during the hot summer months, when we barely have the energy to cook. The flavors and texture of my Artichoke Pesto are so rich and creamy that you won't ever remember that it's dairy-free! Enjoy it with chicken, pasta, fish, as a dip for your Crudite platter, etc.!

Ingredients

  • 3 15-ounce cans of artichoke hearts, vinegar-free (or 2 bags of Trader Joes frozen artichoke hearts can also be used) Rinsed and drained well, divided
  • 1 tablespoon olive oil or coconut oil, for sauteing
  • 1/2 cup of black olives, diced
  • 2 cups of fresh basil leaves
  • 1/3 cup oil (extra virgin olive oil or avocado oil are best)
  • 3-4 garlic cloves, peeled
  • 1/2 cup raw unsalted cashews, rinsed and drained
  • juice from 1 lemon
  • 1/2 teaspoon of celtic sea salt (optional)

*We like this pesto to be a bit chunky, but if you prefer a thinner pesto, simply add a bit more oil and lemon juice. 

How To

  1. Measure out 1 cup of artichoke hearts and set aside.
  2. In a large skillet, heat 1 tablespoon of coconut oil. Saute the remaining artichoke hearts with the black olives, over medium heat for 10 minutes. Turn heat off. Transfer artichokes and olives to a clean bowl. Set aside.
  3. In a high-speed blender, blend the 1 cup of artichoke hearts that you set aside in Step 1, with the basil, oil, garlic, cashews, lemon juice, and salt. Spoon the pesto out onto the sauteed artichoke hearts, mix well, making sure to coat evenly.
  4. Store any leftovers in a glass jar or glass container for up to 2 days in the refrigerator.

 

 

Hello Reader! It is our wish that you enjoy this recipe and use it to nourish and satisfy your family, and or, customers. You may use this recipe at home, and or, in your business (cafe, restaurant, spa, etc.), but no part of this recipe, including photos, shall be reprinted or republished without written legal consent from GlutenfreeGobalicious Magazine Editor, Lori Miller. Thank You for respecting our Creative Intellectual Property.

© 2018 GlutenfreeGlobalicious. All Rights Reserved.

 

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