Artichoke Pesto on Ciabatta

Name: Artichoke Pesto on Ciabatta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M1DT0H20M0.000S
Yield: 7 to 8 servings
Ingredients: 1 (8-ounce) pack frozen artichoke hearts, thawed; 1 cup fresh parsley leaves, packed down; 1/2 cup chopped toasted walnuts; 1 lemon, zested and juiced; 2 cloves garlic; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2/3 cup grated Parmesan (2 teaspoons per cube); 1 (12 to 16-inch) ciabatta loaf, cut into slices; 1/4 cup extra-virgin olive oil, for drizzling

Getting reviews...

Level: Easy
Total: 1 day 20 min

Prep: 15 min
Inactive: 1 day
Cook: 5 min

Yield: 7 to 8 servings

Level: Easy
Total: 1 day 20 min

Prep: 15 min
Inactive: 1 day
Cook: 5 min

Yield: 7 to 8 servings

Ingredients

Before the freezer:

1 (8-ounce) pack frozen artichoke hearts, thawed

1 cup fresh parsley leaves, packed down

1/2 cup chopped toasted walnuts

1 lemon, zested and juiced

2 cloves garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

After the freezer:

2/3 cup grated Parmesan (2 teaspoons per cube)

1 (12 to 16-inch) ciabatta loaf, cut into slices

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. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
When ready to serve, thaw the pesto. 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.