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Savoury Artichoke and Truffle Pesto Barbari Recipe

Indulge in this simple-to-prepare vegan delight

Welcome to the latest culinary delight featured in BC Living Magazine, where we’re thrilled to introduce a recipe that’s as indulgent as it is kind to the planet. From the kitchens of Nature’s Fare Markets comes the “Truffle & Pesto Artichoke Barbari,” a dish that artfully combines luxurious flavours with vegan principles. 

This recipe transforms the traditional Barbari bread into a canvas for a symphony of tastes, featuring the richness of Truffala White Truffle Cultured Cashew Cheese and the aromatic zest of Benvolin Farm Pesto. 

Topped with Native Forest Artichoke Hearts and a colourful sprinkle of fresh arugula and basil, this dish isn’t just a feast for the taste buds; it’s a visual masterpiece too.


1 pkg Truffala White Truffle

Cultured Cashew Cheese

1 Saman Bakery Garlic Barbari Bread

¼ cup Benvolin Farm Pesto

¼ small red onion, thinly sliced

1 jar Native Forest Artichoke Hearts, sliced in half

1 pkg arugula

fresh basil

olive oil



Preheat oven to 400°F. Place bread on a baking sheet.

Layer on with all toppings except arugula and basil.

Bake 8–10 minutes until the bread is golden and the cheese is melted.

Top with arugula, fresh basil and a drizzle of olive oil.

Slice and serve. 


Created by BCLiving in partnership with Nature’s Fare Markets