- 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 and 1 cup water. 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 (4)
(5 from 1 vote)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.