0 from 3 votes
Artichoke & Hazelnut Pesto Spread/Dip Recipe
This easy artichoke and hazelnut pesto spread comes together in just a few minutes. Serve it with crackers.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 8 Servings
Calories: 96 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 2 tablespoons roughly chopped hazelnuts
- 1 14 ounce can artichoke hearts
- 1 garlic clove minced
- ¼ cup finely grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- 2 tablespoons 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.
Cup of Yum
Notes
Nutrition Information
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
% 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.