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This is wonderful to dip veggies into, and is a perfect little healthy appetizer to bring to an art show opening. Leftovers work well as topping to fish, or as below, in an omelette.

And it couldn’t be easier; it takes practically no time at all to make.

This is nut-free, dairy free, and vegan– which most pestos are not– so everyone can eat it.

Artichoke Pesto Recipe

1 can quartered artichokes in water, drained
1 bunch of fresh basil leaves
2 garlic cloves, minced
1 Tablespoon lemon zest
juice of 1/2 lemon
1/3 cup avocado oil
pinch of salt

Place everything in a blender or food processor and blend until creamy.

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