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Artichoke and Spinach Pesto

Artichoke and Spinach Pesto

Artichoke and Spinach Pesto

I mentioned previously how much I love pesto.  I love adding it to my salads as a dressing, rice or quinoa just to name a few.  It can truly jazz up an otherwise plain dish.  

Today, I’ve combined my two favorite vegetables in this artichoke and spinach pesto.  Did you know that artichokes are high in dietary fiber in comparison to other foods?  It’s true.  

One artichoke clocks in at 10.3 grams of dietary fiber .  Outstanding.  Artichokes are also a great source for potassium, magnesium, vitamin C and offers a generous 4 grams of protein.  


Artichoke and Spinach Pesto

Artichoke and Spinach Pesto

Spinach, on the other hand is just as amazing and offers many health benefits.  Spinach is high in vitamin K, which plays a role in maintaining bone health.  It also has antioxidant, anti-inflammatory and anti-cancer benefits according to The World’s Healthiest Foods website.  

Artichoke and Spinach Pesto

Artichoke and Spinach Pesto

Paired with these amazing homemade herbed multi-seed chickpea crackers, you just can’t go wrong.  They are baked, light and full of flavor from the various herbs and seeds.   I hope you give this recipe a try.  You won’t regret it.  


Artichoke and Spinach Pesto

Artichoke and Spinach Pesto


What vegetables have you used to make pesto?

Artichoke and Spinach Pesto
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 1 cup Artichoke hearts- drained
  • 1 cup Baby Spinach
  • 4 cloves Garlic
  • 2 tbsp Avocado oil
  • 1 tbsp Parmesan cheese- grated
  • 1 tbsp Apple cider vinegar
  • Salt and pepper- to taste
  1. Place all the listed ingredients in a food processor
  2. Reserve 1 tbsp of avocado oil to drizzle in while blending
  3. Blend until smooth, scraping down the sides as needed
  4. When pesto is smooth and creamy, place in a bowl and drizzle with remaining avocado oil.
Pesto can be refrigerated for up to 1 week


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