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Nutrition Facts
Serving Size 1 cup 311g Recipe makes 1 1/2 cup)
Calories 427
Calories from Fat 252		(58%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 729mg		30%
Potassium 902mg		25%
Total Carbohydrate 29.4g		9%
	Dietary Fiber 12.7g	50%
	Sugars 2.9g
Protein 21.2g		42%
how is this calculated?

Like Cibo's Artichoke Lemon Pesto (Nut-Free)

Recipe #372343 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cookgirl
May 17, 2009

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!

1 1/2 cup (change servings and units)

Ingredients

Pesto

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

Garnish

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.