Artichoke Pesto on Ciabatta Recipe

Artichoke Pesto on Ciabatta

• Level: Easy
• Yield: 7 to 8 servings
• Nutritional Analysis Per Serving (1 of 8 servings): Calories 403, Total Fat 30 g, Saturated Fat 6 g, Carbohydrates 26 g, Dietary Fiber 4 g, Sugar 1 g, Protein 10 g, Cholesterol 8 mg, Sodium 447 mg
• Total: 1 day 20 min
• Prep: 15 min
• Inactive: 1 day
• Cook: 5 min

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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1. Whip up this vibrant pesto in a food processor: blend artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper until finely choppedscrape down the sides as needed. With the motor running, drizzle in 1/2 cup extra-virgin olive oil for a silky texture. Spoon into an ice cube tray, tap out air bubbles, seal with plastic wrap, and freeze for at least 1 day (up to 1 month) for effortless future meals.
2. Ready to dazzle? Thaw the pesto cubes and stir in Parmesan for creamy richness. Fire up a grill pan over medium-high heat (or preheat your grill). Drizzle ciabatta slices with 1/4 cup extra-virgin olive oil, grill until golden and irresistibly crisp (about 5 minutes), then slather with pesto. Serve hot and watch it disappearthis fresh, zesty twist on toast will have everyone craving more![1]