Like Cibo's Artichoke Lemon Pesto (Nut-Free) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I read the ingredients on the container, read it twice and read it a third time: no basil, no nuts. Copycat version of Cibo Natural's Pesto from Seattle, Washington. Serving suggestions from the Cibo company: spread for French bread, sandwich condiment, or slather approximately two-three tablespoons pesto on a chicken breast or thigh and bake in oven until chicken is done, add some mayonnaise to the pesto for instant aioli , etc. Many uses! Ingredients:
12 ounces marinated artichoke hearts, hearts coarsely chopped |
1/2 cup freshly grated parmesan cheese |
2 garlic cloves |
1 tablespoon fresh lemon juice |
1/4 teaspoon red pepper flakes |
2 tablespoons extra virgin olive oil |
cracked black pepper, to taste |
1 tablespoon fresh parsley, minced |
lemon slice |
1 sprig fresh parsley |
Directions:
1. Note: all amounts given for ingredients are estimated. Yield is estimated.
2. 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.
3. 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.
4. Before serving, adjust seasonings. Transfer pesto to a platter.
5. Garnish top of the pesto with lemon slices and a fresh parsley sprig.
6. Serve at room temperature.
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