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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
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Prep Time 5 minutes
Total Time 5 minutes
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
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