Dairy-free, soy-free, gluten-free. Created for Alison, who can’t eat nuts (or seeds) but loves basil pesto!


  • ½
    clove of garlic
  • 1
    big handful fresh basil leaves
  • ¼ cup
    artichoke hearts
  • 2 Tbsp
    Angel Food parmesan alternative
  • Extra virgin olive oil


  1. Step 1
    Peel the garlic and crush/chop it very finely. Rinse and drain the artichoke hearts (they may be too salty otherwise).
  2. Step 2
    Use a pestle and mortar, or a stick blender, to blend all the ingredients together. Add as much olive oil as required to get an oozy consistency.
  3. Step 3
    Adjust the seasoning to suit your preference, adding salt, black pepper or even a squeeze of lemon juice.