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PestoAppetizerDipArtichoke & Olive PestoGluten-free PestoEasyNuovo Pasta
PestoAppetizerDipArtichoke & Olive PestoGluten-free PestoEasyNuovo Pasta

Artichoke & Olive Pesto Mediterranean Spread with Goat Cheese

Servings: 4 | Prep: 10 mins | Cook: 0 mins

Artichokes and olives are staples of the Mediterranean diet, making Nuovo’s Artichoke and Olive Pesto a staple in every well-stocked pantry. Try this simple spread/dip with soft goat cheese and use it with Belgian endive leaves for a perfect finger food appetizer, or simple spread it on grilled bread, focaccia, or pizza. It’s also great as a dip for crudité vegetables.



  1. Place goat cheese in a mixing bowl. Break it up with a fork. Add pesto, one tablespoon at a time, and mix gently until incorporated. Keep adding up to 4 tablespoons of pesto, reserving the rest for future use.
  2. Rinse and pat the Belgian endive heads dry. Discard the first round of outer leaves and cut off one inch of the base to free the rest.
  3. Spoon about one Tbsp of the pesto/cheese mix on the bottom half of each leaf and arrange the stuffed leaves attractively on a serving platter.