I'd been thinking of the artichoke lemon pesto that I'd seen at Vegan Taste Test.
It comes together in no time and the flavor is outta this world!
As dinner was a late meal this evening I didn't bother to get creative and tweak it on my own so I followed someone else's methods (sorry, I cannot, for the life of me, figure out where I read this, but whoever suggested it, thanks and kudos to you!!) and tossed in a bunch of toasted pine nuts before blending then topped with sun-dried tomatoes and walnuts.
Soooo good! As I'd had a huge salad for lunch this was great all on its own as dinner. I used about a quarter of the pesto I made over 1/2 c. whole wheat bow tie pasta, then added the tomatoes and walnuts.
I think the next time I whip this one up (because oh yes, this will make a return appearance...or two or three) I'll try increasing and then roasting the garlic first. Not that there's anything wrong with the bite the garlic has in it raw (it's really quite yummy!), but I'd like to see what the mellow sweetness of roasted garlic would do in its place.
If you're looking for a fast and different pesto to try out, I totally recommend this one!