Spinach Artichoke Pesto



While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad.

Is it hummus?  Is it pesto?  Is it a spread?  Is it a dip?  Is it a pate?

Is it tasty weird-colored puree?



If raw is your thing, substitute zucchini for the artichokes and add a little more lemon.

If more protein is your thing, add a cup of garbanzo beans and a little more salt, lemon and olive oil.




Soak the sunflower seeds in salt water for a few hours to soften them, to encourage the production of beneficial enzymes, and to make them more easily digestible.  Read more about soaking nuts and seeds at The Nourishing Gourmet.


A glowing green little snack, appetizer, or spread for a sandwich.




On a completely different note…

I have vague memories of the attempts in the 70’s to try and convert the U.S. to metric measurements.  There were kilometer signs that were installed and a few other valiant spurts of energy to change old ways, but obviously it didn’t take.

In these recipes I use cups and tablespoons and other U.S. Standard measurements, but when I snoop around the analytics of this site, especially about the geography of readers, I notice that many of you may need to convert.  Eventually I will get around to listing these in the recipes but for the moment here are a few sites to help with conversions:






And now, onto the Green


Spinach Artichoke Pesto

Prep Time:   20 minutes    Soak Time:  6 hours


Soak for around 6 hours:

3/4 cup Sunflower Seeds, raw

3/4 cup Water

1/4 teaspoon Sea Salt

Drain the seeds. 


Puree together in a food processor: 

the soaked Sunflower Seeds

1 clove Garlic

Juice of 1 Lemon — 1 1/2 – 2 Tablespoons

1/2 teaspoon Sea Salt (it may need a tad more)

Pinch of Cayenne

Pinch of Black Pepper

Chop until somewhat smooth, then add:

1/4 pound Fresh Spinach

1 can Artichoke Hearts, drained (or 1 cup raw Zucchini)

Pulse chop a few times, then turn on the processor and drizzle in: 

1/4 cup Olive Oil

Let sit for a few hours so the flavors can meld.

Taste and Adjust—it may need more lemon and salt (depending on your taste preference), especially if you used zucchini instead of the canned artichoke which probably contains citric acid.  


1/2 – 1 cup cooked Garbanzo Beans to make it more of a hummus

Taste and adjust—it will probably need more salt, lemon and olive oil.



Geranium petal mandala






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