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    Home » Recipes » Spinach and Artichoke Pesto

    Spinach and Artichoke Pesto

    Published: Mar 13, 2013 · Modified: Jun 11, 2022 by Linda Baker · This post may contain affiliate links

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

    Spinach and Artichoke Pesto in a wooden square dish with all the fixings scattered about.

    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. 

    Spinach and Artichoke Pesto

    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 in a wooden square dish with all the fixings scattered about.

    Spinach and Artichoke Pesto

    LindySez
    This Spinach and Artichoke pesto is all about the flavors of spring
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Sauces, Dressings & Condiments
    Cuisine American
    Servings 1 cup
    Calories 125 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Nutrition

    Serving: 2 tablespoonsSodium: 75mgFiber: 1gCholesterol: 2mgCalories: 125kcalPolyunsaturated Fat: 10gSaturated Fat: 2gFat: 13gProtein: 2gCarbohydrates: 2g
    Keyword jarred artichoke hearts pesto, pesto, spinach pesto
    Tried this recipe?Let us know how it was!

    Related

    « Italian Style Spice-Rubbed Pot Roast
    Grilled Rack of Lamb with Spinach and Artichoke Pesto »

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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