Like Cibos Artichoke Lemon Pesto Nut Free Recipes

ARTICHOKE PESTO

Steps:

• 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 the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.

LEMON ARTICHOKE PESTO

Steps:

• Place all the ingredients in a food processor, except for the olive oil.
• While the processor is on high speed, add the olive oil in a steady stream.
• Taste for seasoning and adjust ingredients as desired.
• Store in airtight container in refrigerator, or freeze.

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)

Steps:

• Note: all amounts given for ingredients are estimated. Yield is estimated.
• Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
• Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
• Before serving, adjust seasonings. Transfer pesto to a platter.
• Garnish top of the pesto with lemon slices and a fresh parsley sprig.
• Serve at room temperature.

ARTICHOKE LEMON PESTO

Steps:

• To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
• Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup - 1 cup of olive oil to get a nice smooth pesto
• Taste and add salt, pepper, and more lemon juice if necessary.
• Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.

ARTICHOKE PESTO ON CIABATTA

Steps:

• 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.