Monday, March 2, 2009

Artichoke & Spinach Pesto

This recipe was also inspired by a recipe from Giada. My take on it is to take from some of the yummy flavors in a Artichoke & Spinach dip but without the calories from mayonnaise, cream cheese, etc...We love to serve pesto as an appetizer at dinner parties, a base for sauce to toss with pasta, or to flavor chicken in a pasta or salad dish.

  • 1 (8 oz) pack frozen artichoke hearts, thawed (or canned if frozen aren't available)
  • 1 C frozen chopped spinach (thawed and with the moisture squeezed out)
  • 1/2 C chopped toasted walnuts
  • 1 lemon, zested and juiced
  • 6 cloves garlic
  • 1/2 t kosher salt
  • 1/2 t freshly ground black pepper
  • 3/4 C olive oil
  • 2/3 C Italian cheese mix
  • 1 Ciabatta loaf, cut into slices and then halved
Bake your Ciabatta loaf according to the package directions. To prepare your pesto, combine the artichokes, spinach, walnuts, cheese, lemon zest and juice, garlic, salt, and pepper in a food processor. Process the ingredients stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in olive oil until the mixture is slightly runnier than a paste. Serve the pesto with the bake Ciabatta slices for spreading.

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