Is it a dip? Or is it a pesto? Whatever you call it, I call it delicious 🙂
This concoction of leafy greens, artichokes, nuts and oil all whipped up together = good-for-you perfection. It’s packed with healthy, mostly-raw ingredients (the way nature intended them) and is just so delicious on everything.
It can be tailored to your tastes and to what ingredients you have on hand (hence why I called it versatile!). Don’t have arugula? Try baby spinach, kale, basil or parsley. Substitute the artichokes for roasted red peppers or omit them all together. Add a few olives. Make it more hummus-y by throwing in some beans. Use up leftover cooked sweet potatoes. Try melted coconut oil instead of olive. Add chia or flax seeds for extra nutrition; Parmesan cheese for a salty bite. You get the idea: the possibilities are endless and it’s a great way to use up some leftover healthy ingredients you may have at home.
This recipe is definitely one of my favorites and a staple in my house. It’s also a big crowd pleaser – I served it at my family’s Christmas Eve party with carrots and cucumber slices and everyone, including the vegetable-averse, loved it! That was a proud moment, for sure 🙂
Artichoke-Greens Pesto Dip
Serves 5-10 as a dip, 4-6 over pasta
- 1/2 cup walnuts/almonds/cashews or a mix
- 1 package of frozen artichokes, thawed or 1 can/jar of drained artichokes
- 1 cup of loosely packed greens; I used baby arugula
- Extra virgin olive oil – 1/4 cup, more or less depending on desired consistency
- Salt & pepper to taste
- 1/4 cup of imported grated Grana Padano or Parmesan cheese (optional)
- 1 Tbsp. chia seeds (optional)
Place all your ingredients (except for the oil) in the food processor. Begin to pulse until everything starts to come together, then slowly drizzle olive oil until you reach the consistency you want. I generally enjoy this more as a chunky dip so I don’t process it too much. For a more pesto-like consistency, continue to process and add more oil or even some broth.
Best enjoyed at room temperature or warmed in the oven. This dip stores well – I’ve kept it for 2 weeks in my refrigerator (when I serve it, I let it sit out for a bit to get to room temperature). I imagine it would freeze well, too, especially if you left out the cheese.
Now go forth and make dip.. pesto.. dip..