Artichoke Pesto on Ciabatta

TOTAL TIME: 24 hr 20 min
Prep: 15 min
Inactive Prep: 24 hr
Cook: 5 min
 
YIELD: 7 to 8 servings
LEVEL: Easy

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
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    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.

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    Newest Ratings and Reviews

    Read all 3 reviews

    • on June 30, 2012

      Flag

      Love, love, love it! I can't wait to share it with family and friends. It was all that and then some.

      people found this review Helpful.
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    • on June 14, 2012

      Flag

      Great make ahead recipe for an impromptu appetizer off the grill. Instead of using pepper, I used lemon pepper, which ramped up the lemon zest flavor. I also cut the amount of lemon juice in half, so that it would not be too tart or too strong for the mild taste of parsley and artichokes.

      people found this review Helpful.
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    • on March 27, 2012

      Flag

      Too much lemon. I followed the recipe exactly as given, zesting and juicing 1 lemon. The lemon was overpowering; could not taste anything else. Unlike many who alter original recipes when trying for the first time, I stuck to measuring the ingredients and following directions before freezing.
      Not wanting to lose my ingredients, I pureed another 8 oz. artichokes, some parsley, walnuts, parmesan cheese and oil. Then blended it with the original batch. The resultant Pesto came out just fine.

      people found this review Helpful.
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