Description
A quick and easy spinach and artichoke pesto recipe that can be made in just 5 minutes, perfect for spreading or tossing with pasta.
Ingredients
Scale
- 1/2 cup (70 g) slivered almonds
- 3/4 cup (75 g) Pecorino Romano cheese, grated
- 2 cups (60 g) baby spinach, fresh, bright green leaves
- 1 cup (240 g) marinated artichokes, drained (canned or jarred in water, not oil)
- 1/4 cup (60 ml) marinated artichoke heart liquid
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, adjust to taste
- 2 cloves garlic, fresh (whole cloves, not powdered)
Instructions
- Step 1: Add the slivered almonds and whole garlic cloves to the bowl of a food processor. Pulse the mixture until the almonds and garlic are finely chopped and well combined. This ensures the nuts will blend smoothly into the pesto without chunky bits.
- Step 2: Add 2 cups of fresh baby spinach and 3/4 cup grated Pecorino Romano cheese to the food processor bowl with the nut mixture. Pulse a few times until the ingredients combine into a cohesive, vibrant green blend.
- Step 3: Add 1 cup marinated artichoke hearts along with 1/2 teaspoon kosher salt to the processor bowl. Pulse gently a few times to blend in the artichokes while retaining a bit of texture.
- Step 4: With the food processor running, slowly pour in 1/2 cup extra virgin olive oil and 1/4 cup marinated artichoke liquid. Drizzle slowly to reach a smooth and creamy consistency without over-processing, which might make the pesto too oily.
- Step 5: Taste the pesto and add more kosher salt if needed. If the pesto feels too thick, add extra olive oil gradually or 1 tablespoon of reserved artichoke liquid at a time while blending until spreadable but not runny.
Notes
- Room Temperature: Store pesto in an airtight container at room temperature away from direct sunlight and heat for up to 1 day.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Stir before use and cover tightly to avoid absorbing odors.
- Freezing: Freeze the pesto in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before serving.
- Lightly toast the slivered almonds over medium heat for 3-5 minutes before processing to enhance their nutty flavor.
- If the garlic is too strong, add an extra cup of spinach and pulse briefly to balance the flavor.
- For a grainy texture, blend for 10-15 seconds longer after adding all ingredients, then re-taste and adjust seasoning as desired.
- Incrementally add up to 1/2 teaspoon more kosher salt if the pesto tastes bland to achieve your preferred balance.
- No reheating necessary; serve at room temperature or chilled. Stir before serving if refrigerated.
- Serve as a spread for sandwiches or grain bowls.
- Use as a topping for grilled chicken or shrimp wraps.
- Toss with gluten-free pasta or spiralized zucchini for a light meal.
- Pair with fresh arugula salad or roasted cherry tomatoes.
- Add a sprinkle of extra Pecorino Romano cheese or crushed red pepper flakes.
- Drizzle with extra olive oil or squeeze fresh lemon juice over the top before serving.
- Substitute Pecorino Romano with Parmesan cheese grated fresh from a block, noting this will alter the flavor slightly.
- Use white wine vinegar in place of lemon juice if desired, though lemon juice is preferred for brightness.
- Replace slivered almonds with other nuts or seeds if allergic or for different flavor and texture.
- Choose canned or jarred artichokes in water for a fresher taste; avoid oil-packed varieties for this recipe.
- Pick fresh baby spinach leaves that are bright green and not wilted to maintain vibrant color and flavor.
- Use fresh garlic cloves instead of powdered garlic to preserve a robust, zingy flavor. Roasting garlic prior will mellow its sharpness if desired.
- Select good quality, cold-pressed extra virgin olive oil for optimal richness and smoothness in the pesto. Avoid highly refined oils.
Nutrition
- Serving Size: 1/2 cup
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified