Up your pesto and your diet with this artichoke and spinach recipe to get some extra folate, antioxidants, vitamins, and minerals!
2 artichoke hearts (fresh or jarred)
2 cups baby spinach
juice of 1 fresh lemon
1/2 cup pine nuts
1/3 cup extra virgin olive oil
2 cloves fresh garlic
1/2 tsp pink salt (or kosher)
Prep and steam your artichokes. Remove the hearts and put in a food processor
Blend artichoke hearts (fresh or jarred), baby spinach, juice of 1 lemon, salt, peeled fresh garlic cloves & pine nuts.
Pulse until well combined begin adding a stream of olive oil through the top of the processor, continue to process while the olive oil is being added. continue adding enough olive oil until desired consistency is reached. It should be on the creamy side, but not too oily store in an airtight container for up to two weeks in the fridge or freeze in smaller portions for later use.