Dairy-Free Artichoke Pesto
Looking for something to liven up your meals? This dip does the trick!
Hello Stability Nutrition Friends,
Happy Thursday!
There’s something about winter meals that can start to feel a little… beige. Same cabbage salads, same bean soups, same rotation on repeat. Know what I mean? That’s usually my cue to make something fresh and vibrant that wakes everything back up.
I have a wonderful recipe for you today that does exactly that! My Dairy-Free Artichoke Pesto!
Fresh, vibrant and full of flavor, this pesto will elevate any dish. It’s wonderful scooped up with crackers and crunchy veggies, on toast, swirled into warm grains or beans, on top of soup, or with eggs. The options are endless! This pesto instantly makes everything feel more special and flavorful.
This recipe came about as a fun challenge from a friend. He dared me that I couldn’t come up with a yummy dairy-free artichoke pesto. How could I not accept the challenge? It was so fun. Once I started playing around in the kitchen, I was hooked.
Creamy cashews, tangy marinated artichokes, fragrant basil, fresh garlic, and high quality olive oil create the most bright, savory, and totally craveable dip.
And the best part? It’s super easy to make and only takes just a few minutes. A quick whirl in the food processor and you’re done.
Why You’ll Love This Pesto:
🌿 Bright and Flavorful:
Marinated artichokes, garlic and fresh basil bring a lovely, vibrant flavor that will elevate any dish.
🌿 Nourishing and Balanced:
Cashews and olive oil provide healthy fats that make this pesto satisfying and creamy without the need for cheese. Artichokes are a great source of fiber and inulin, which help support gut health.
🌿 Quick and Effortless:
Just a handful of simple ingredients and a food processor stand between you and a homemade sauce you’ll want to put on everything!
Artichoke Pesto
A creamy, dairy-free pesto made with marinated artichokes, fresh basil, and cashews. Bright, flavorful, and perfect for dipping, spreading, or spooning onto your favorite meals.
Author: Elisa | Stability Nutrition
Yield: Approximately 1 cup, about 8 servings
Ingredients:
1/2 cup raw cashews
1 large clove garlic
1/2 cup marinated artichoke hearts (use a fork to pull them out of the brine)
2 tablespoons marinated artichoke brine
2 tablespoons olive oil
1 packed cup fresh basil (really squish it down)
1 teaspoon nutritional yeast
1/4-1/2 teaspoon sea salt (depending on your salt preference)
Instructions:
Add the cashews and garlic to a food processor fitted with an S blade. Blend until the mixture resembles coarse sand.
Add the artichoke hearts, artichoke brine, and olive oil. Blend again until mostly smooth.
Add the basil, nutritional yeast, and sea salt. Blend until creamy and fully combined, scraping down the sides as needed.
Taste and adjust salt if desired.
Enjoy!
Notes:
This pesto will brown easily, so be sure to store it in an airtight container or jar with a piece of parchment paper pressed directly against the surface of the pesto. This helps keep it bright and fresh.
Store in the refrigerator and enjoy within 3-4 days.
This Artichoke Pesto is one of those simple recipes that brings so much joy to everyday meals. I hope it brightens up your winter days as much as it has mine!
If you give it a try, don’t forget to tag me on Instagram with #stabilitynutrition. I can’t wait to see your creations!
In good health and happiness,
Elisa
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