Monday, July 15, 2013


This pesto happened completely by accident. I had planned on making this pesto which I have been making ever since I found the recipe on Pinterest over a year ago. But through a series of missing ingredients and an abundance of spinach, this delicious, wonderful pesto was made. It's like spinach artichoke dip for pasta. Or any kind of vegetables. Or toast. Or plain on a spoon.

We start with a large bunch of fresh spinach. We place it in a food processor with marinated artichoke hearts, olive oil, garlic and salt. You can add Parmesan cheese too, if you wish. 

Spin it.

Put it on toast. Eat. Repeat.

This pesto is nut-free, and can easily be made vegan and dairy free by omitted the Parmesan cheese. It still tastes wonderful without any cheese, but is a nice addition for the cheese lovers.

Spinach Artichoke Pesto

2 cups of fresh spinach leaves (about one bunch)
1 cup of marinated artichoke hearts, roughly chopped
1/2 cup olive oil
3 cloves of garlic, chopped
1/2 tsp coarse salt
1/2 cup finely shredded Parmesan cheese (optional)

Add all ingredients to a food processor or blender. Mix until all ingredients are smooth and well combined. store in the refrigerator for up to two weeks. 

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