Dill and Artichoke Pesto

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

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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