Serve up this artichoke hazelnut pesto spread with crackers and fresh veggies. It can be made in just 5 minutes.
As I was flipping through my recipe box last week, I came across several recipes that were carefully transcribed onto pink and white floral cards. My grade 9 cursive spoke of the concoctions that my home economic classmates and I perpetrated - yes, I do mean perpetrated - on each other. Though it was many years ago, one recipe in particular has been stubbornly burned into my memory. My own personal culinary Hall of Shame. I have a vivid recollection of squeezing ground pork out of a tube, pressing it onto a cutting board, filling it with some sort of cooked apple glop, rolling it up, and baking it. The image still haunts me. Needless to say, I am indebted to my parents for the stipulation they placed on me when I turned 15.
In their ultimate wisdom, knowing that I had a mature (and expensive) palate but little to no culinary skills, my parents insisted that I begin to cook one meal every couple of weeks. There were certain qualifications set in place. For example, pouring cereal into a bowl and adding milk did not a dinner make. After three to four meals of baked potatoes with various toppings, the lowly tater was also eventually banned from the menu. This biweekly exercise inspired me to crack open cookbooks and magazines for easy recipes, which was how this simple artichoke pesto spread came to hold a treasured place in my recipe box. From toasting the hazelnuts to scooping the pesto into the bowl, this appetizer takes no more than 10 minutes to make. Along with the recipe links in Super Bowl Recipes: Chili, Wings & Beyond, it will round out your game day feast nicely. Don't thank me. Thank my mum and dad.
Lightly toast 2 tablespoons roughly chopped 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 1 can (14 oz.) artichoke hearts,
1 minced garlic clove, and ¼ cup finely grated Parmesan cheese.
Pulse until smooth.
With the food processor running, slowly add ¼ cup extra-virgin 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.
Artichoke & Hazelnut Pesto Spread/Dip Recipe
- 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
- 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.
haha!!! Wel, thanks to your mum and dad, we have this lovely recipe to try out now :)) Sounds delish !
I never think of making dips! Artichoke being my favorite vegetable, I would love this one, the addition of hazelnut is the kick.
Hazelnuts, artichokes, and parmesan? How can this not be good! And easy to make as well, a winner!
5 Star Foodie
A very unique pesto with artichokes and hazelnuts, great combination!
Thanks to your very smart parents, you developed quite a sophisticated palate at a very early age! Lucky you. I love artichokes and this will be a nice change from the baked artichoke dip that's so popular.
I thought I'd heard of all the pesto forms out there, and now along comes this one, with all of my favorite ingredients wrapped into one. And, so easy too! Thanks, Dara!
redkathy - Thank you! I'll pass that on to my parents.
Jenn - This is a very easy dip. Since it uses canned artichoke hearts, you don't have the hassle of digging out the hearts.
My Man's Belly - Oh yes, early cooking memories are strong, aren't they?
Ryan - A beurre blanc sauce sounds great!
Choclette - Hazelnuts are one of my favorite nuts, so I really enjoy the flavor they add to this spread.
Danielle - Yes, it was an awkward time for many!
Mary - Glad to bring back good memories. 😉
Barbara - This spread does have a creamy texture, but thankfully that is achieved without cream.
Sounds like you have some fun memories of learning to cook growing up. Unfortunately, my teenage years were limited to cooking Hamburger Helper. The dip looks creamy and delicious!
Food o' del Mundo
I love looking at my old recipe cards and what horrid things I put my family through. and I completely forgot about Home Ec. Thanks for the memories 😉 Mary
9th grade was an ugly time for me period! Lol. I'm always looking for simple dip recipes and this one fits the bill! Nice one!
Yep, you've got me on this one. I'm always a sucker for a tasty new dip and I will be trying this one for sure. Especially like the toasted hazelnuts addition.
Cajun Chef Ryan
This artichoke spread dip looks great! I have an artichoke beure blanc sauce that would go well with this....hummm.....
My Man's Belly
I've got a package of frozen artichoke hearts in the freezer. Me thinks this will be on the menu come Sunday.
I had 4H cooking disasters (a chocolate peanut butter shake comes to mind -shudder)
Artichoke is something I haven't really cooked or made anything with yet. I do love it in dips though, so this one will be a must try for me. Plus, I'm a huge pesto lover.
Very nice super bowl dip. Have been seeing lots of dips with artichokes. Yours is the best yet. Really loved the story, and send a thanks to your mom n dad from me!
Divina - I'm looking forward to the Olympics, too. Though see images of my hometown on the TV for two straight weeks is bound to make me homesick!
Linda - Thanks so much! I do like that this spread is so versatile. It can go from Super Bowl party to fancy dinner party without batting an eye.
Trix - Thank you! Yes, grade 9 was an ugly time in my culinary history.
Vegetable Matter - How funny that he loves tofu! Hopefully that means that he'll eventually expand his repertoire to vegetables someday.
Our older son won't eat anything he knows is a vegetable (although he LOVES tofu -- go figure!), but he recently got hooked on the artichoke dip at our favorite pizza place. I'm thinking this would a good way to get him to eat artichokes at home, so we'll give it a go.
Omg, that story of your 9th grade cooking disaster is hilarious!! I shudder to think of the crazy things I came up with back then ... but clearly you've come a looooong way, sister. This dip looks to-die-for, I'm definitely trying it!
Of all the superbowlesque recipes I've read in the last week this one might just be my favorite! There's still something classy about it, plus it's detailed and presented beautifully.
This is such a lovely combination. You're all set for the super bowl.:) I'm also looking forward to the Vancouver Olympics.