Artichoke & Hazelnut Pesto Spread/Dip Recipe
This Artichoke & Hazelnut Pesto Spread recipe is a delightful twist on classic dips, offering a blend of earthy hazelnuts, tender artichoke hearts, and savory Parmesan cheese. The nuttiness of the hazelnuts complements the mellow artichokes, while the fresh parsley adds a pop of color and freshness. Enjoy this flavorful spread with your favorite dippers for a tasty appetizer or snack that's sure to impress your guests.
— Constant Cookbook
Ingredients
- Artichoke & Hazelnut Pesto Spread
- Adapted from Hawthorn Book Series, Dips and Dippers
- 2 tablespoons roughly chopped hazelnuts
- 1 can (14 oz.) artichoke hearts
- 1 garlic clove, minced
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp chopped fresh Italian parsley
Instructions
- Lightly toast hazelnuts in a dry skillet set over medium heat, 4 to 5 minutes. Let hazelnuts cool to room temperature, then pulse in a food processor until finely chopped.
- To the food processor, add artichoke hearts, garlic, and Parmesan cheese. Pulse until smooth. With the food processor running, slowly add olive oil. Process until the olive oil is combined well with the artichoke mixture.
- Stir in 2 tablespoons chopped fresh parsley. Serve with crackers, small toasts, or raw vegetables.
Nutrition
- Calories: 96 kcal
- Carbohydrate Content: 1 g
- Protein Content: 2 g
- Fat Content: 10 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 3 mg
- Sodium Content: 69 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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