Creamy Artichoke Pesto

OK. This is not pesto. Let’s get this straight. Genova would kick me out of the city for calling this pesto. For lack of appropriate vocabulary in the cooking lexicon, I have called it pesto, but it’s not. I just want to clear my name with Italy before it calls me up and reams me out.

What this IS is a raw green sauce based on greens, nuts, cheese, and raw garlic that goes wonderfully with pasta. So, it’s a spinoff. Like Joanie Loves Chachi. It’s pesto with its sassypants on. Also, what it is is delicious.

The secret of this recipe is that I use the oil from the marinated artichokes in place of regular olive oil. So the sauce becomes infused with the fantastic slow-developed flavors of artichokes and herbs.

Creamy Artichoke Pesto
6.5 oz. jar marinated artichoke hearts
1 c. spinach
1/4 c. walnuts
2–3 garlic cloves, peeled
1/2 c. parmesan cheese
2 tbsp. ricotta
1/4 tsp. grated nutmeg
1 lemon, zest and juice
salt and pepper

In the bowl of a food processor, combine the artichokes plus the oil in the jar with all other ingredients. Pulse until creamy and combined thoroughly. Can be served over pasta, pizza, as a veggie dip, etc.