Artichoke Pesto on Ciabatta
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 (8 ounce) package frozen artichoke hearts, thawed
- 1 cup fresh parsley leaves, packed down
- 1⁄2 cup chopped toasted walnuts
- 1 lemon, juice and zest of
- 2 garlic cloves
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup extra virgin olive oil
- 2⁄3 cup grated parmesan cheese
- 1 sliced ciabatta, loaf (12 to 16-inch)
- 1⁄4 cup extra virgin olive oil, for drizzling
directions
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
- Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.
- Mix in the Parmesan.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes.
- Spread the artichoke pesto over the toasted slices and serve.
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RECIPE SUBMITTED BY
I LOVE:
Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!