Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
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.
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.
LindySez: All Rights Reserved Meritage BLT Corp 2016
Site developed especially for LindySez by Chris Geirman