Spinach Artichoke Pesto

This pesto is SO quick to make and has many uses, my favorites being pita pizza and stuffed portobello mushrooms (recipes at end of page). While I love basil pesto, this one provides the micronutrients unique to spinach. For those with an aversion to the taste of spinach, this pesto is a sneaky way to get your health-promoting greens. The walnuts provide good fiber and omega 3s while the artichokes are high in fiber and vitamins and minerals such as C, K, folate, phosphorus, and magnesium (Healthline). To add protein, serve the pesto with a bean pasta OR add a can of rinsed and drained white beans to the pesto (instructions at end of recipe). You can also toss this pesto with pasta, using 1/3-1/2 cup of the pasta cooking liquid and some feta cheese (vegan or non vegan).

Ingredients:

• 1 5 oz box of pre-washed baby spinach

• 1 6 oz pkg grilled or fire-roasted artichoke hearts (I used this brand)

• 1/3 cup walnuts

• 1/3 cup nutritional yeast

• 1 lemon, juice and zest

• 3-4 cloves garlic

• Salt and pepper to taste

• Pinch of red pepper flakes or cayenne

• Optional: add 1-2 tbsp olive oil

Instructions:

1. Throw everything, except the artichokes, in a Cusinart or food processor and blend until almost smooth.

2. Add the artichoke hearts and pulse the processor to chop artichokes without pureeing them. Keep the artichokes a little chunky. Taste and adjust seasoning, adding more lemon, salt, pepper, or red pepper flakes as needed.

To increase protein: Add one 15 oz can cannellini or other white bean (drained and rinsed) when adding the artichokes and add 2 tbsp more nutritional yeast and a squeeze more lemon.

Pita Pizza (with added white beans)

Spread about 1/2 cup of pesto on whole wheat pizza and top with sliced tomato, Kite Hill ricotta cheese, a sprinkle of red pepper flakes, and a drizzle of olive oil. Cook in air-fryer for about 9 minutes.

Stuffed Portobello Mushrooms

• 4 portobellos

• Liquid aminos

• Spinach-Artichoke Pesto

• Tomato

• Rawmesan or vegan parmesan

1. Remove the gills and stem from the mushrooms and wash and pat dry.

2. Toss with 2 tbsp of liquid aminos or tamari and let sit for at least 10 minutes.

3. Air-fry the mushrooms at 350 degrees for about 8-10 minutes.

4. Remove from air-fryer and fill the cavity with pesto, top with a tomato slice, and sprinkle over with Rawmesan/vegan parmesan. Add cracked pepper and place in the air-fryer at 375 degrees for 10-11 minutes.