Mushrooms, artichokes, and pesto are 3 of my top 5 favorite foods, so it made sense to me to just combine them all into one delicious dip. I ate this slathered on slices of garlicky ciabatta, but I think it would also be delicious with pasta.
1/2 c olive oil, divided
5 cloves garlic, peeled and smashed with the flat side of a knife
4 c sliced crimini mushrooms
1/2 t salt
2 packed cups basil
1 1/2 c artichoke hearts (canned, cooked from frozen, or cooked from fresh--but rinse them if using canned)
3/4 c walnuts, toasted
1/4 c nutritional yeast1 T lemon juice
- Heat 2-3 T olive oil in a skillet over medium heat. Add garlic, mushrooms and salt and cook, stirring occasionally, until mushrooms are softened, about 6 minutes.
- Meanwhile, pulse together basil, walnuts, remaining olive oil, nutritional yeast, and lemon juice in a food processor until basil leaves are well-chopped. Add artichokes and pulse several more times to incorporate. Add cooked mushrooms with all their juices, and pulse about 15 more times. Serve right away or put it in a jar with an airtight lid to keep it from turning brown.