Artichoke Pesto Dip


For some reason, all my local grocer has is purple basil leaves. Granted I had some mint on hand to garnish this pesto dip, otherwise, it has a purple tint through and through. It tastes fantastic nonetheless. This dish is a result of wanting to have a creamy pesto but without nuts or cheese. Both are heavy on the system and can bring your energy levels down. And for the sake of a sauce? We can do better. So, I found that by using artichokes as a base, the result would be a creamy, but light and still with the basil, garlic, and lemon taste so characteristic of pesto.

So while it’s no traditional pesto, it certainly makes things tastier and more exciting – to say nothing of how much lighter it is! Hope you guys enjoy this one.

Artichoke Pesto Dip

by Aylin @ GlowKitchen

Keywords: vegan vegetarian artichoke basil olive oil lemon


  • 1 cup canned baby artichokes, drained and rinsed
  • 1 large handful fresh basil leaves
  • 2 cloves of garlic
  • Juice of 1/2 lemon
  • 1/4 cup extra-virgin olive oil
  • Dash of salt


Combine all ingredients in a food processor and mix until smooth. Serve in a pasta, as a dip, or as a sauce over white fish.




Bon Appetit!

xo Aylin




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