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Spinach Artichoke Pesto
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4.80 from 5 votes

Spinach Artichoke Pesto

This Spinach Artichoke Pesto is a flavorful combo of spinach, artichokes, garlic, lemon, and pumpkin seeds. It's dairy-free, nut-free, and so versatile!
Prep Time5 minutes
Total Time5 minutes
Course: Dips, Dressings, Sauces and Spreads
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 109kcal
Author: Jenn Sebestyen

Equipment

Ingredients

  • 1 can (14 oz) quartered or halved artichoke hearts drained
  • 2 cups fresh spinach leaves
  • 2 cloves garlic peeled
  • ¼ cup raw pumpkin seeds
  • 2 tablespoons nutritional yeast
  • juice from 1 lemon
  • 2 tablespoons olive oil
  • ½ teaspoon salt or to taste

Instructions

  • Pulse all ingredients in a food processor until the desired consistency is reached, scraping down the sides of the bowl as needed. It should be minced finely, but not completely smooth.
  • Taste and adjust for seasoning if necessary.

Nutrition

Calories: 109kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 396mg | Potassium: 196mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 9.9mg | Calcium: 150mg | Iron: 0.7mg