Like Cibo's Artichoke Lemon Pesto (Nut-Free) Recipe #372343
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!
by Cookgirl
15 min | 15 min prep
1 1/2 cup
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
- 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.
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5 stars