I love Chef Chloe! The recipes in her new cookbook, Chloe’s Kitchen, are easy and identifiable, which I can totally appreciate. I have marked several to try and this the very first recipe in the book. Delicious. A great way to use artichokes, one of my all-time favorite foods.
Chef Chloe serves the pesto on crostini but I served it on quinoa spaghetti. I halved the recipe and substituted spinach for parsley. Mine came out way creamier than the picture in the book. You can find the original recipe on page 15!
makes 3 to 4 servings
1 9 oz jar artichoke hearts, drained (I use Native Forest)
1/2 cup packed spinach
1/4 cup walnuts, toasted
1 garlic clove
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons water
1 box quinoa spaghetti
Preheat oven to 350. Toast the walnuts for 7 or so minutes.
Get the pasta going.
When the walnuts are done place them along with all of the rest of the pesto ingredients in the bowl of the food processor and process until smooth.
Drain pasta and toss with pesto. Delicious!