By now you've probably realized I've been whining a little bit about the cold weather we've been experiencing here in Northern California. I know, I know, compared to most of the country we've been pretty lucky, but around here 23 degrees is COLD!!! Usually I am pretty content with my "winter weather" meals, but the last day or two I've been in the mood for something fresh, light and reminiscent of summer. Since my herb garden completely froze and I didn't want to lug two kids out in the cold to look for fresh basil at the grocery store today, I decided to use what I had on hand. I'm calling this winter pesto because these ingredients are easy to find year round, especially in winter when it can get a little harder to find (or afford) fresh basil. I hope you enjoy this light and tasty meal!
Ingredients:
1 handful of fresh baby spinach
1 1/4 cups of frozen artichokes defrosted
1/4 cup of pine nuts
1/2 cup of fresh parmesan cheese
Juice from 1/2 a lemon
1 clove of garlic
1 tsp salt
black pepper to taste
1/2 cup (maybe a little more) olive oil
Directions:
In a food processor throw in garlic, greens, artichokes, pine nuts, parmesan cheese, salt, pepper and lemon juice. Pulse until it begins to come together, then drizzle in the olive oil and continue to puree. I like mine slightly chunky still, but if you want it really smooth, keep pureeing. Serve with your favorite pasta or with grilled chicken or fish.
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