Name: Walnut Artichoke Pesto Salad
Yield: 4 servings
Cuisine: Keto
Ingredients: 14 ounces canned or jarred marinated artichoke hearts (undrained); 1 cup packed cilantro; 3/4 cup walnuts; 3 cloves garlic; 2 tablespoons lemon juice; 3/4 teaspoon sea salt; 3/4 teaspoon ground pepper

Walnut Artichoke Pesto Salad

Nutrition Facts

Walnut Artichoke Pesto Salad

Amount Per Serving

Calories 216 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 1g 5%

Polyunsaturated Fat 9g

Monounsaturated Fat 2g

Sodium 744mg 31%

Potassium 122mg 3%

Total Carbohydrates 11g 4%

Dietary Fiber 3g 12%

Sugars 4g

Protein 5g 10%

Vitamin A 6%

Vitamin C 23%

Calcium 2%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.

This delicious oil-free pesto gets its healthy fats from walnuts and its bright taste from fresh herbs and marinated artichokes.

Meal Type

Lunch

Diet Type

Keto, Paleo, Sugar Free, Vegan, Vegetarian

Skill Level

Super simple

Prep Time

15 to 30 mins

Servings

servings

Ingredients

14 ounces canned or jarred marinated artichoke hearts undrained
1 cup packed cilantro
3/4 cup walnuts
3 cloves garlic
2 tablespoons lemon juice
3/4 teaspoon sea salt
3/4 teaspoon ground pepper

Meal Type

Lunch

Diet Type

Keto, Paleo, Sugar Free, Vegan, Vegetarian

Skill Level

Super simple

Prep Time

15 to 30 mins

Servings

servings

Ingredients

14 ounces canned or jarred marinated artichoke hearts undrained
1 cup packed cilantro
3/4 cup walnuts
3 cloves garlic
2 tablespoons lemon juice
3/4 teaspoon sea salt
3/4 teaspoon ground pepper

Instructions

Throw everything into the food processor and pulse until you have a chunky pesto.
Serve on top of mixed greens with whatever veggies you like. Or, use as a dip for bread or toasted pita.

Recipe Author: Claire Bartholic,
The Planted Runner

«Gingerbread Truffles

PB and J Overnight Oats»

Module 1	Weekly Challenge	+
Unit 1	Week 1: Find Your Perfect Pre-Run Fuel
Unit 2	Week 2: Calculate Your How Much You Need to Eat
Unit 3	Week 3: Maximize Your Recovery
Unit 4	Week 4: Eat Your Micronutrients
Unit 5	Week 5: Hydrate Yourself Properly
Unit 6	Week 6: Reduce Your Simple Sugar Intake
Unit 7	Week 7: Meal Prep Makes Elite-Level Nutrition Simple
Unit 8	Week 8: Get Your Iron Levels Checked
Module 2	Nutrition Information	+
Unit 1	What Type of Diet is Best
Unit 2	Supplements
Unit 3	How to Fuel Before and During Your Race
Unit 4	How to Read a Nutrition Label
Unit 5	Sticking to Your Nutrition Plan
Unit 6	Timing of Meals: Does it Matter?
Unit 7	Metabolic Efficiency Training
Unit 8	Eating When Rehabbing from an Injury
Unit 9	Gluten-free Diet for Runners: The Missing Link Or The Latest Fad?
Unit 10	Fueling for the Marathon
Unit 11	Weight Loss
Module 3	Meal Planning and Recipes	+
Unit 1	Meal Plans
Unit 2	Recipes
Unit 3	Add Your Own Recipes
Unit 4	My Meal Planner
Unit 5	Hayley's Vegetarian Meal Plan
Unit 6	Low Sugar Meal Plan (Great for Diabetics)
Unit 7	Simple 5-Meal Plan (Pizza & Wraps)
Unit 8	Matt Fitzgerald's Meal Plan for Busy Runners Who Aren’t Great Cooks
Unit 9	Meal Plan 2 - Plant Based Meal Plan

Nutrition Facts

Walnut Artichoke Pesto Salad

Amount Per Serving

Calories 216 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 1g 5%

Polyunsaturated Fat 9g

Monounsaturated Fat 2g

Sodium 744mg 31%

Potassium 122mg 3%

Total Carbohydrates 11g 4%

Dietary Fiber 3g 12%

Sugars 4g

Protein 5g 10%

Vitamin A 6%

Vitamin C 23%

Calcium 2%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.