Spinach Artichoke Pesto – a heavenly combo of spinach, artichokes, garlic, lemon, and pumpkin seeds. This dairy free, nut free, beautifully green pesto is a condiment you will reach for again and again.
The weather has been absolutely gorgeous here this last week. Temperatures were well above normal, the sun has been shining, and I’ve got spring fever in a bad way. It’s making me crave all things bright and fresh and green!
This Green Vegetable Juice has been in heavy rotation (even the kids like it!) as have salads of every kind. I made these white bean veggie burgers the other night and this Spinach Artichoke Pesto was the perfect accompaniment. It’s super easy – takes just about 5 minutes – so let’s get that flavor going!
Traditional pestos usually contain pine nuts. I have a weird aversion to pine nuts. I will literally have a constant pine taste in my mouth for weeks after eating them. I’ve discovered that raw pumpkin seeds (pepitas) are my favorite substitution. They also have a subtly “cheesy” flavor, so they make a great sub for the parmesan cheese that is usually found in pestos as well. The use of pumpkin seeds here makes my pesto allergy friendly – dairy free and nut free!
A Versatile Sauce
This fresh, citrusy, artichoke pesto will liven up a variety of dishes. Mixed with pasta, tossed in a salad, in place of marinara on a pizza, a dip for veggies, spread on crusty bread as an appetizer, or atop a veggie burger. The possibilities are limitless. If you love artichokes, put this dairy free pesto on your must-make list!
Spinach Artichoke Pesto
I hope you guys love this Spinach Artichoke Pesto as much as we do! If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Thanks!
- Pulse all ingredients in a food processor until a sauce is formed, scraping down the sides of the bowl as needed.
- Taste and adjust for seasoning if necessary.