Artichoke & Hazelnut Pesto Spread/Dip Recipe
User Reviews
5
2 reviews
Excellent
Artichoke & Hazelnut Pesto Spread/Dip Recipe
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This easy artichoke and hazelnut pesto spread comes together in just a few minutes. Serve it with crackers.
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Ingredients
- 2 tablespoons hazelnut roughly chopped
- 1 artichoke heart canned, 14 ounces
- 1 garlic minced, clove
- ¼ cup Parmesan Cheese finely grated
- ¼ cup extra-virgin olive oil
- 2 tablespoons Italian parsley chopped, fresh
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.
Notes
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
69mg
(3%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
166IU
(3%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 69mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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