Artichoke, Garbanzo and Spinach Pesto

[Guest guest]

I made this tonight and my children LOVED it. Adjust the ingredients to

your taste buds. Nothing is set in stone in this recipe.

It is very flexible. Toasted Pine Nuts would be good in this also.

Enjoy,

Judy

 

Artichoke and Spinach Pesto

 

1 - 15 oz can of Garbanzo Beans/Chick Peas, save 1/4 c. of liquid from can

1 1/2 c. frozen chopped spinach

1 - 16 oz. Artichoke hearts in water, drain

4 garlic cloves minced

1 c. Parmesan cheese

2 T. Basil, ground

1/2 c. Parley, fresh

1/3 c. lemon juice

1/4 c. olive oil

Salt to taste

 

 

Put the spinach in a bowl and cover with a plate. Microwave for 3 minutes.

Puree all of the above, including chick pea liquid, but not the salt, in a

food processor until smooth. Add salt to taste and more lemon juice if you

feel it needs it.

Serve with Red Oval, stone wheat crackers.