This Spinach and Artichoke pesto is all about the flavors of spring.
The making of Spinach and Artichoke Pesto
Bright vibrant colors with a deep delicious taste. This is not your ordinary pesto. We all know that spinach is a powerhouse of antitoxins. And the artichokes lend creaminess and earthy flavor. They 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, but would be equally delicious as a topping on a hamburger, or just toss with some pasta.
For some, making pesto seems intimidating. But the process is really quite simple and takes about 5 minutes total. Isn't delicious worth 5 minutes of your time?
As I said, this was created to go on my grilled lamb chops but has so many other possible uses. I've used it on a simple grilled chicken sandwich, which brought it from ordinary to extraordinary.
This recipe makes about 1 cup. Store any leftover pesto in the refrigerator for up to 1 week. To keep the pesto from discoloring drizzle a bit of extra virgin olive oil over the top and place a piece of plastic wrap directly on the pesto.
Spinach and Artichoke Pesto
- 2 cloves garlic
- ¼ cup toasted pine nuts
- 1 ½ cups packed spinach leaves large stems removed
- 1 small jar 3.5 ounces marinated artichoke hearts, drained
- ⅓ 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
- ⅛ cup grated Romano cheese
- 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 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.