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Spinach Artichoke Pesto
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.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Sauce/Spread
Cuisine:
dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Servings:
6
people
Calories:
109
kcal
Author:
Jenn Sebestyen
Ingredients
1 14
oz
can quartered or halved artichoke hearts
(drained)
2
cups
fresh spinach leaves
2
garlic cloves
¼
cup
raw pumpkin seeds
(pepitas)
2
tbsp
nutritional yeast
juice from 1 lemon
2
tbsp
olive oil
½
tsp
salt
(or to taste)
Instructions
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.
Nutrition
Calories:
109
kcal
|
Carbohydrates:
3
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
1
g
|
Sodium:
396
mg
|
Potassium:
196
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
1000
IU
|
Vitamin C:
9.9
mg
|
Calcium:
150
mg
|
Iron:
0.7
mg