I've developed a bit of a habit of squeezing different vegetables into foods. It's more for my 8-year old than anyone else in the family, as she wrinkles her nose up at things like artichoke hearts, cabbage and asparagus. The solution? Add it to something else and blend it all up.
She will never know.
But the idea for this pesto wasn't just to hide the artichokes. It was because I was looking for a coconut free way to make a creamy paleo, nut-free pesto that would also be AIP compliant. And I had a can of artichoke hearts in the cupboard, too. For those interested, artichoke hearts are a great source of fibre, magnesium, vitamin C and folate.
So here it is.
In my ebook SPICE, I developed a low-FODMAP pesto that doesn't contain garlic, nuts or dairy and it's gorgeous spooned onto chicken, salads and fish.
This recipe isn't low-FODMAP. But if you can tolerate artichoke hearts it's really good. I know you'll love it.
Artichoke Heart and Basil Pesto
3 small artichoke hearts, from a can
30g bunch of basil, leaves ripped off
3-4 tbsp extra virgin olive oil
juice of half a large lemon
pinch of salt, if needed
Blend all the ingredients together until smooth and taste, adding a little more lemon juice or salt if needed. Spoon into a small serving bowl and serve straight away. Will keep, covered in the fridge, for 2-3 days.
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Are you interested in how to use herbs and spices on the autoimmune protocol? Check out my ebook SPICE, which contains over 90 fully AIP-compliant recipes including curries, stir-fries, salads, soups, desserts and drinks. It's in the Amazon Kindle store now!