Spinach, Artichoke, and Kalamata Olive Pesto

[Guest guest]

Spinach, Artichoke, and Kalamata Olive Pesto

 

1 9 oz. bag baby spinach

6 cloves raw garlic

6 canned or marinated artichoke hearts, drained

18 pitted Kalamata olives, drained

3 tablespoons Kalamata olive brine

4 to 6 tablespoons extra virgin olive oil

 

 

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.

Serves 2.

 

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