Spinach Artichoke Pesto

🥘 Ingredients

• pine nuts ½ cup
• marinated artichoke hearts 1
• baby spinach 5 cup
• fresh basil leaves 1 ½ cup
• cloves garlic 4
• lemon juice from medium lemon 1 tbsp
• kosher salt adjust to taste 1 tsp
• Freshly
• nutritional yeast ¼ cup
• shredded vegan parmesan cheese ¼ cup
• extra virgin olive oil ¼ cup

1. 1

   Prepare: pine nuts , marinated artichoke hearts , baby spinach , fresh basil leaves , cloves garlic , lemon juice from medium lemon , kosher salt adjust to taste , Freshly ground black pepper, nutritional yeast , shredded vegan parmesan cheese , extra virgin olive oil .
2. 2

   Add the pine nuts to a medium skillet over medium-low heat, and toast for 7-8 minutes , stirring occasionally until nutty and browned.
3. 3

   Meanwhile, drain 1 jar of artichoke hearts very well, then pat dry with a clean kitchen towel or paper towels to remove excess moisture (or you can use your salad spinner!). Set aside.
4. 4

   To a food processor, add the spinach, basil, garlic, and lemon juice. Pulse several times to break down the greens and garlic.
5. 5

   Add the toasted pine nuts, salt, black pepper to taste, nutritional yeast, and vegan parmesan (if using). Pulse again until everything is well incorporated and finely chopped.
6. 6

   Add the drained artichoke hearts and pulse until mostly smooth, leaving a little texture if desired. Remove the blade, and drizzle in the olive oil. Stir together until the pesto is creamy and cohesive. Taste, adding more lemon juice for tang, nutritional yeast for extra cheesiness, or more salt and pepper as needed.
7. 7

   Label and store in a large sealed jar or airtight container in the fridge for up to 5 days.