For this super yummy, easy and high ORAC pesto, I started with Keri Glassman's Lemon Artichoke Pesto stuffed chicken recipe which is AMAZING. (it's on her website www.nutritiouslife.com and in The O2 Diet book)
I tweaked it cuz I had leftover spinach, no walnuts but lots of raw shelled pistachios.
Into a food processor or blender toss
2 large handfuls of baby spinach
1 bunch of basil leaves
1 can of water packed artichoke hearts
1 tsp of crushed garlic
fresh grated lemon peel of one lemon
juice of 1/2 lemon
2 small handfuls of raw shelled pistachios
1 oz of grated parmesan
2 T extra virgin olive oil
dash of red pepper flakes or cayenne
Pulse until you have achieved the texture you like. I like it when the pistachios are still a little crunchy, but for some applications, you might like it smoother.
adjust seasonings such as lemon juice and garlic and cayenne to taste.
Great on everything from chicken breasts to eggs to pasta to acorn squash or spread on an open faced sandwich! Also stir it into soups or shake up with more lemon juice and olive oil for a salad dressing!
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