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,

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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)

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Miche!e

I am definitely going to try this I'm new to being a vegan And I'm looking for good recipes.

About the Author

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About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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