Spinach and Artichoke Pesto

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Yield : about 1 cup Prep Time : Cook Time : Ready In :

spinach and artichoke pesto

 

This Spinach and Artichoke pesto is all about the flavors of spring

 

Bright vibrant colors with a deep delicious taste.  This is not your ordinary pesto.  The spinach is a powerhouse of antitoxins and the artichokes lend a creaminess and earthy flavor that work beautifully together. This Spinach and Artichoke pesto is all about the flavors of spring and is excellent on my simple but impressive Grilled Rack of Lamb recipe, as a topping on a hamburger, or just toss with some pasta.

 

Spinach and Artichoke Pesto

 

Spinach and Artichoke Pesto

Ingredients

  • 2 cloves garlic
  • 1/4 cup toasted pine nuts
  • 1 1/2 cups packed spinach leaves, large stems removed
  • 1 small jar (3.5 ounces) marinated artichoke hearts, drained
  • 1/3 cup lemon infused olive oil (if you don't have lemon infused olive oil, use regular extra virgin olive oil and add 1 -2 teaspoons fresh lemon juice)
  • 1/8 cup grated Romano cheese

Method

Step 1

Combine the garlic, pine nuts, spinach and artichokes in the work bowl of a food processor. Pulse until finely chopped. With the motor running, slowly add the olive oil. Stop the and add the cheese; pulse until combined. (Pesto should have some texture to it, do not over-process). Store any unused pesto in a jar with a tight fitting lid. Pour a little extra virgin olive oil over the top to keep it from discoloring. Pesto will keep, refrigerated, for up to one week.


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Nutritional Info

This information is per serving.
  • Calories
    125
  • Protein
    2g
  • Carbohydrate
    2g
  • Dietary Fiber
    1g
  • Cholesterol
    2mg
  • Sodium
    75mg
  • Fat
    13g (2g Sat, 8g Mono, 2g Poly)

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