Basil Spinach Artichoke Pesto

by Katie of:

12 oz frozen, thawed artichoke hearts or one can, drained and rinsed
1/2 c. Parmesan cheese, grated 
1/2 c. oz fresh basil
2 c. fresh spinach
1/3 c.. walnuts
1/3 c. olive oil
2 cloves garlic
1 t. salt
1/2 t. pepper
Options to serve:
 1 lb hot pasta
One loaf of crusty french bread sliced into 1/2 inch rounds
(Try grilled chicken, chopped tomatoes and sauteed mushrooms on the pasta too)

Place all ingredients (except oil) in a food processor or blender, pulse until almost smooth, slowly drizzle in olive oil. Stir into hot pasta or top onto toasted bread. Or try it over hot pasta (don't heat the pesto, the pasta will heat it for you).