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- Makes 1 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
- 1 cup 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, stopping to scrape down sides of processor as needed. Serve as a dip or spread.
Comments (1)
(5 from 1 vote)I am definitely going to try this I'm new to being a vegan And I'm looking for good recipes.