Raw Spinach, Artichoke, and Kalamata Olive Pesto
1 9 oz bag baby spinach
6 cloves raw garlic
6 canned or marinated artichoke hearts, drained
18 pitted Kalamata olives, drained
3 tablespoons of Kalamata olive brine
4-6 tablespoons extra virgin olive oil
In a food processor, first make the dressing by mincing the garlic, artichoke hearts, and olives.
Add the Kalamata olive brine and the extra virgin olive oil; blend well. Put the dressing aside.
Process the spinach until finely chopped; add the dressing and mix well.
If needed, add more Kalamata olive brine or extra virgin olive oil to taste.