This artichoke pesto dip recipe is a unique dairy-free take on the usual. With flavorful artichoke hearts and rich avocado oil to keep it smooth and creamy, the fresh basil and pine nuts keep that familiar pesto flavor.
Artichoke Pesto Dip
Using avocado oil in place of a fresh avocado will extend the shelf life and keep it from browning, while retaining good fats that avocados are so rich in. It’s a versatile condiment that comes together in minutes and can be served over top a warm piece of meat, tossed in with pasta or zucchini noodles, or served as a dip with fresh vegetables.
Ingredients
- 14 oz canned artichoke hearts drained
- 2 cup fresh basil
- ½ cup raw pine nuts
- ½ lemon juiced
- 2 scallions roughly chopped
- ¼ cup Chosen Foods 100% Pure Avocado Oil
- ½ tsp sea salt
- ¼ tsp ground pepper
Instructions
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Combine all ingredients in the bowl of a large food processor. Process for 30-60 then stop to scrape down the sides well with a spatula. Process for another 30-60 seconds until smooth and creamy. Serve immediately or store in the refrigerator for up to a week.