For some reason, all my local grocer has is purple basil leaves. Granted I had some mint on hand to garnish this pesto dip, otherwise, it has a purple tint through and through. It tastes fantastic nonetheless. This dish is a result of wanting to have a creamy pesto but without nuts or cheese. Both are heavy on the system and can bring your energy levels down. And for the sake of a sauce? We can do better. So, I found that by using artichokes as a base, the result would be a creamy, but light and still with the basil, garlic, and lemon taste so characteristic of pesto.
So while it’s no traditional pesto, it certainly makes things tastier and more exciting – to say nothing of how much lighter it is! Hope you guys enjoy this one.
Mostly because it glows:
Artichokes: contain more antioxidants than any other vegetable. They have been shown to kill cancer cells, increase bile flow, re-generate liver tissue, improve digestion and even reduce LDL (bad) cholesterol.
Basil and Artichoke Dip
- 1 cup canned baby artichokes, drained and rinsed
- 1 large handful fresh basil leaves
- 2 cloves of garlic
- Juice of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- Dash of salt
Directions: Place all the ingredients in a food processor and blend until smooth. Serve in a pasta, as a dip, or as a sauce over white fish.