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Recipe submitted by andrea-carioca, 01/31/07

Raw Spinach, Artichoke, and Kalamata Olive Pesto

Ingredients (use vegan versions):

    1 9 oz bag baby spinach
    6 cloves raw garlic
    6 canned or marinated artichoke hearts, drained
    18 pitted Kalamata olives, drained
    3 tablespoons of Kalamata olive brine
    4-6 tablespoons extra virgin olive oil

Directions:

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

Preparation time: 15 minutes