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Raw Spinach, Artichoke, and Kalamata Olive Pesto

What you need: 

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

What you do: 

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.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Wow, really nice. A little too much olive taste for me, I will use water instead of olive brine next time - but that's just me :) It's a really great recipe, and a great way to get spinach :D thanks!

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