This easy “pesto” was born on a day when I was craving spinach artichoke dip, but was really not in the mood for the cream cheese and heavy cream in practically every recipe I could find. So, I took a healthier & lighter approach with fewer ingredients and arrived at this pesto-like mixture (omitting the pine nuts).
Measuring fresh spinach can be quite difficult to define, so add as much as – or as little – as you prefer. Not only does this pesto work well with pasta but use it to spread on crackers by increasing the amount of goat cheese. Also, if you’re normally lactose intolerant with cows’ milk, chances are you can consume goat cheese quite successfully. Don’t believe me? Read all about it on Epicurious.
• 1 grocery store bunch of fresh spinach
• ½ can (14 oz.) quartered artichoke hearts (about 6 quarters)
• 4 oz. goat cheese – either goat feta or the classic “Chevre” (pictured below)
• ½ cup olive oil
• 1 clove garlic, grated
• ¼ teaspoon black pepper
• kosher salt to taste (optional)
1. To clean spinach thoroughly, remove stems and soak leaves in a medium pot of cool water with about I tablespoon of kosher salt. Let sit about 30 minutes while agitating frequently. Strain spinach in a colander and rinse again.
2. Chop spinach, artichoke hearts, and garlic and add to a food processor. Add olive oil and process on high to thoroughly break everything down.
3. Add goat cheese and black pepper and gently process until your desired consistency is achieved.