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Dill and Artichoke Pesto Recipe

Dill and Artichoke Pesto is a popular Continental Dips and Spreads
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dips and Spreads Recipe
Cuisine :
Continental Recipe
Technique :
Boil / Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 13-oz box of whole-wheat Fusilli Pasta
  • 4-5 - Artichoke hearts
  • 1/2 cup - chopped dill
  • 2-3 - Cloves Garlic
  • 1/2 tsp - red pepper flakes
  • 1/2 cup - Walnuts
  • 1 cup - silken Tofu
  • salt to taste
  • 1/4 cup - extra virgin Olive oil
  • 2 - green or red bell peppers + 1 tsp - Olive oil
  • 10-12 - vegan "meatballs" (optional)
  • 1 tbsp - parsley, chopped + 1 tbsp - dill, chopped, for garnish
  • How to Make Dill and Artichoke Pesto:

    1. Cook pasta according to package instructions. If desired, add about 1 cup - of green beans, chopped into 1-inch pieces, to the pasta water five minutes before the pasta is fully cooked.
    2. Put the dill, artichoke, garlic, red pepper flakes, walnuts, tofu and salt in a food processor and with the motor running, drizzle in the olive oil until the mixture is smooth and creamy.
    3. In a skillet, heat 1 tsp olive oil and add the bell peppers, chopped in a one-inch dice.
    4. Cook about 5-7 minutes, stirring often, until it begins to just get tender and brown spots appear on the skin.
    5. If using "meatballs, " add them to the skillet along with the bell peppers.
    6. Finally, drain the pasta and place in a large bowl.
    7. Add 1 cup of the pasta water, the cooked peppers, meatballs and pesto to the bowl and mix thoroughly but carefully.
    8. Garnish with chopped parsley and dill.
    9. Serve.
    10. Recipe courtesy: Holy Cow Vegan


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