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There are two types of people in the world: those that like pesto and those who are wrong. If you’re part of the latter group, have no fear, this recipe is your second chance:

Artichoke and Spinach Pesto Pasta

Serves 5 | Prep Time: 10-15 minutes | Cook Time: 12 minutes


  • 1 large jar of artichoke hearts
  • 250g baby spinach
  • 1 cup fresh basil
  • 1/4 cup hemp hearts (shelled hemp seeds)
  • 1/2 cup nutritional yeast
  • 1/4 cup pine nuts
  • 1/2 red onion
  • Salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 tbsp garlic salt
  • 1 tbsp apple cider vinegar
  • A handful of fresh rocket
  • 500g linguine (or zoodles if you’re anti-carb)


1. Roughly chop onion and basil, then add to a food processor

2. Add your artichoke hearts along with a little of their oily liquid

3. Add the lemon juice and apple cider vinegar which gives the sauce a great tangy flavour

4. Sprinkle in your hemp hearts, black pepper, garlic, nutritional yeast and pine nuts before blending

5. Once a little smoother, add your spinach and blend again, adding water as needed for desired consistency

6. Prepare your pasta accordingly

7. Stir in your sauce on medium heat, adding in whole pine nuts and fresh rocket leaves

8. Top with grated parmesan or vegan cheese if you prefer

9. Serve and rejoice

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