Dill and Artichoke Pesto

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 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

  • 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.
  • 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.
  • In a skillet, heat 1 tsp olive oil and add the bell peppers, chopped in a one-inch dice.
  • Cook about 5-7 minutes, stirring often, until it begins to just get tender and brown spots appear on the skin.
  • If using "meatballs, " add them to the skillet along with the bell peppers.
  • Finally, drain the pasta and place in a large bowl.
  • Add 1 cup of the pasta water, the cooked peppers, meatballs and pesto to the bowl and mix thoroughly but carefully.
  • Garnish with chopped parsley and dill.
  • Serve.
  • Recipe courtesy: Holy Cow Vegan