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5 from 1 vote

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 Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizers
Cuisine: Italian
Keyword: Vegetarian
Servings: 8 Servings
Calories: 96kcal


  • 2 tablespoons roughly chopped hazelnuts
  • 1 14 ounce can artichoke hearts
  • 1 garlic clove minced
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 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.


Adapted from Hawthorn Series: Dips & Dippers


Calories: 96kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg