Spinach, Basil & Artichoke Pesto Pasta

• 8 ounces, weight Pasta Of Your Choice
• 13 cups Olive Oil
• 2 Tablespoons Juice From Artichoke Hearts
• 1 cup Spinach Leaves
• 6 ounces, weight Jarred Marinated Artichoke Hearts
• 10 whole Large Basil Leaves
• 2 cloves Garlic, Less If You Don't Like A Strong Garlic Taste
• 1/4 cups Walnuts
• 1/4 cups Freshly Grated Parmesan Cheese
• 1/2 teaspoons Salt
• 1 pinch Pepper

1. Cook pasta according to instructions on package.
2. In a food processor or Vitamix blender, add olive oil, artichoke juice, spinach, artichokes, basil, garlic, walnuts, cheese, salt, and pepper, in that order.
3. Blend about 30 seconds or until the desired consistency is reached.
4. Once pasta is cooked, drain and return to pot.
5. Spoon pesto over pasta and mix until everything is coated well.
6. Plate and serve.
7. Store leftovers in refrigerator.
8. This dish is just as good reheated the next day!

pasta, olive oil, hearts, hearts, basil, garlic, walnuts, freshly grated parmesan cheese, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/spinach-basil-artichoke-pesto-pasta/ (may not work)