I think this is my favorite pesto that I’ve ever made. I enjoyed it tossed with pasta for an easy vegetarian dinner, you could even add quartered artichokes or some spinach leaves in with the pasta toss. I think this would also be amazing as an appetizer spread on crostini, or served with pita chips for dipping.
To make this #dinnerdoneby9am I prepare the pesto in the morning, refrigerate all day, then cook pasta and toss with pesto just before serving.
-1/3 c walnuts, toasted
-1 can artichokes, drained
-1 clove garlic
-zest of 1 lemon
-3 Tbsp lemon juice
-1/2 c shredded parmesan
-1/2 tsp salt
-1/4 tsp pepper
-1/8-1/4 tsp red pepper flakes
-1/4 tsp nutmeg
-1/4 c olive oil
-1/2 lb baby spinach
Place the garlic clove in a food processor and process until finely minced. Add remaining ingredients and process until well mixed. Serve as you like, this will keep in the fridge for up to 2 weeks.
