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Artichoke & Hazelnut Pesto Spread/Dip Recipe

By cookincanuck · From Open Recipes · 8 ingredients
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Why it works: Hazelnut and spread work together. They rank in the top 5% of all ingredient pairs, and 74 recipes mention both. Both carry ethyl acetate, which smells pineapple, fruity. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By cookincanuck. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Hazelnut + spreadtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together74 recipes

    Shared aroma: ethyl acetate (pineapple, fruity).

  2. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Artichoke + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together703 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Artichoke + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together598 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Garlic + parsleytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together9,294 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (artichoke, hazelnut, spread, garlic, parmesan cheese, olive):

  1. Basilbetter flavor fit
  2. Thymeabout as good a flavor fit
  3. Capersabout as good a flavor fit
  4. Parsleythe original

Fit is the average pairing score against artichoke, hazelnut, spread, garlic, parmesan cheese, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).