Serves 4 | Prep 5 mins | No Cook

Quick & Easy / Minimal Ingredients / Vegan / Anti-Oxidant Rich / Digestion Helper

Creamy, garlicky, and nutty, bound together with olive oil and lemon, this pesto makes a lovely change from the usual basil pine nut combo. This pesto also doesn’t have any cheese in it so is suitable for Vegans. You can whip this up in 5 minutes, you could have it “raw” and spread on toast, or use as a stir through sauce for pasta. I use it to stuff cod fillet’s in the Posh Cod & Chips recipe.

ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, bloating, and mild diarrhoea. (SOURCE: ). Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid.

PISTACHIOS – Rich in mono-unsaturated fats like oleic acid make the pistachio nut another good source of anti-oxidants. Pistachio nuts also contain carotenes, vitamin E, and polyphenolic anti-oxidant compounds which help remove free-radicals from the body. They are also rich in the essentials for boosting our immune system; copper, manganese, iron, zinc and selenium. (SOURCE: ) Pistachios also contain potassium which can aid healthy digestion.



1 400g can artichoke hearts, drained

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30g shelled pistachio nuts

2 tbsp olive oil

1 tbsp lemon juice

1 garlic clove

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Small bunch fresh parsley leaves



  1. Place all the ingredients in a small food processor and pulse until you have a paste.
  2. Serve or keep in the fridge for up to 2 days.
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