Creamy Red Pesto With Artichokes and Linguine
Something hearty for autumn! I give you this creamy almond-pine nut pesto with sun-dried tomatoes and artichokes, on top of your favorite pasta! (In this case, we used yummy linguine pasta.) It’s a fast and easy meal. Enjoy!
Sun-dried tomatoes and a little of their oil (1/2 cup)
Parsley, 1-2 cups
Basil, 1/4-1/2 cup
Olive oil, 1 tbsp.
Artichokes, 1 cup
lemon juice, 1 tbsp.
almonds, 1-2 tbsp.
pine nuts, 2 tbsp.
garlic cloves, 2
vegan pizza cheese, 1/4-1/2 cup
salt, 1 tsp.
pepper, chili flakes
mix of Italian spices, 1 tsp.
1. Cook the pasta according to directions.
2. Put the sun-dried tomatoes, their oil, parsley, basil, olive oil, lemon juice, almonds, pine nuts, and garlic in a bowl and blend with an immersion blender until smooth.
3. Add the spices and vegan cheese.
4. When the pasta is done, mix with the red pesto and add the artichokes.