Artichoke Pesto on Ciabatta |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis 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:
1. 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.
2. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.
3. Mix in the Parmesan.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes.
6. Spread the artichoke pesto over the toasted slices and serve.
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