this is the time of year in which i start to get antsy.
antsy for just picked greens from the garden, local asparagus and all things spring.
i day dream everyday about riding my pretend bike with the cute basket on the back to the farmers market and wandering through the garden barefoot searching for the first string of peas to appear.
i crave green, fresh and bright. this was the best i could come up with this weekend while hunkered down in the house listening to the rain beat off the windows and 40mph winds...so much for the quick taste of summer we enjoyed last week - father winter wasn't so quick to leave us just yet.
freshly steamed artichokes are combined with spinach, lemon juice, pine nuts, fresh garlic and a bit of pink salt along with a healthy dose of extra virgin olive oil.
i recently was told by a friend of mine, a lover of artichokes and a round about foodie in general, that the frost kissed artichokes tend be sweeter and all around better. i think he may be onto something - these artichokes were pretty tasty. if you aren't familiar with how to prep an artichoke, check out this great tutorial from bon appetite
the steamed artichoke hearts are blended into a wonderful and very versatile pesto along with baby spinach. certainly if you would rather use jarred artichoke hearts feel free.
the bright flavors of this pesto is exactly what i needed - raw flax seed crackers topped with the pesto and a few slices of cherry or grape tomatoes make for a perfect afternoon bite.
pesto freezes well - if you don't plan on using the full batch within a week or two freeze make sure to some for later.
this week i have been adding pesto to most anything - my favorite so far has been a quinoa bowl mixed with this pesto, deeply browned button mushrooms, wilted baby spinach , whole grape tomatoes topped with a sprinkling of pine nuts
this week it will also find its way into pasta and on top of pizza
what are your favorite ways to enjoy pesto?