- Prep-time: / Ready In:
- Makes 1 cup
- Serving size: ¼ cup
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This creative spread is a tasty mashup of basil pesto and a creamy artichoke dip. Fresh herbs and cashews are combined with rich artichoke hearts to create a lean, green spread that’s ideal for serving on toasted baguette slices, as a dip for fresh vegetables, or as a sandwich spread. Nutritional yeast lends cheesy undertones to the mixture, while white wine vinegar brightens the flavor profile with a ribbon of tangy acidity. The next time you’re hosting a plant-based party, make this artichoke pesto spread as an appetizer to impress your guests.
Tip: To store, place plastic wrap directly on the surface of the spread to prevent browning. Store in the refrigerator up to 3 days.
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1 tablespoon raw cashews
- ½ of a 12-oz. package frozen artichoke hearts, thawed (1 cup)
- ½ cup packed fresh basil
- ½ cup packed fresh parsley
- 2 tablespoons low-sodium vegetable broth
- 2 tablespoons white wine vinegar
- 1 tablespoon nutritional yeast
- 2 cloves garlic, coarsely chopped
- ¼ teaspoon freshly ground black pepper
Instructions
- Place cashews in a small saucepan with enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Drain.
- Place cashews in a food processor with the remaining ingredients. Process to reach desired consistency, adding up to ½ cup water and stopping to scrape down sides of processor as needed. Serve as a dip or spread.
Per serving (¼ cup): 48 calories, 2 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 68 mg sodium, 3 g fiber, 1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 1 vote)In the instructions it says to add one cup of water and ½ cup more if needed. Is that correct?
Hi Barbara, Good catch! The cup of water should have been removed from step 2. Instructions updated. Thanks for letting us know. If you decide to make it, let us know how it goes!
I made this but it was very thin. I added a can of garbanzo beans to thicken it up, but that didn't work very well. Do you have any suggestions? I didn't add any water, just vegetable broth.
Drain the artichokes well and use less vegetable broth. That should help you make a thicker sauce.
Hi Lynae, We checked with the recipe author and there was a mistake. The ingredients list should read "2 tablespoons low sodium vegetable broth" (not 1 cup). Recipe updated. Thanks for letting us know. You should have better luck with it next time!
I am definitely going to try this I'm new to being a vegan And I'm looking for good recipes.