| Level: | Easy |
| Total: | 1 day 20 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 5 min |
| Yield: | 7 to 8 servings |
| Level: | Easy |
| Total: | 1 day 20 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 5 min |
| Yield: | 7 to 8 servings |
Ingredients
- 1 (8-ounce) pack frozen artichoke hearts, thawed
- 1 cup fresh parsley leaves, packed down
- 1/2 cup chopped toasted walnuts
- 1 lemon, zested and juiced
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2/3 cup grated Parmesan (2 teaspoons per cube)
- 1 (12 to 16-inch) ciabatta loaf, cut into slices
- 1/4 cup extra-virgin olive oil, for drizzling
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 403 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 447 mg |
| Serving Size | 1 of 8 servings |
| Calories | 403 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 447 mg |
Reviews
I’ve made this many times and found that subbing fresh basil for the parsley is an absolute must and takes it to a whole different level. The parsley version just isn’t very flavorful. The stars are for the parsley version.
This was a great and fast dish. This is our 4th batch. However, for this occasion, we actually doubled the quantities but cut back on the lemon zest a bit as not to make it too overpowering. A good food processor is a MUST!
I will definitely be making this again! I used fresh parsley from our garden! Also, just used a can of artichokes that I drained and rinsed. YUM YUM YUM!
Nice change up from traditional bruscetta with tomatoes but it didn’t have any flavor. I followed the recipe exactly but ended up adding more garlic and more salt and pepper to make it tasty. I will not make it again as I had many leftovers.
Wonderful! Can really taste each ingredient. I think I like it better than basil pesto. I did follow this recipe exactly, but did not freeze it. Its also great on the ciabatta bread, I tried the leftovers on pasta but liked it on the bread better. Very lemony and garlic-y and really just fabulous!
I’ve made this recipe three times so far and each time it came out good but different.
The best things are:
-to use frozen artichokes because they’re not tinny tasting
-maybe not add ALL of the lemon juice
-break up the walnuts into semi medium pieces before toasting and NOT to grind them up totally-this gave it a lot of crunch.
The best things are:
-to use frozen artichokes because they’re not tinny tasting
-maybe not add ALL of the lemon juice
-break up the walnuts into semi medium pieces before toasting and NOT to grind them up totally-this gave it a lot of crunch.
I made this last Friday night and followed all of the above steps and it was the best of all my attempts. People do love it because it is different than the usual pesto.
I have been able to keep it in the fridge for a few days without a problem. It is good with pita chips too.
Made this for brunch and got rave reviews. Grilled Ciabatta bread is a must! It was an easy and fast recipe, thanks Giada!
Sinopsis: Just make the pesto and spread it over the ciabatta bread! It’s got to be delicious and so easy!
This was great, different, nice alternative. We loved it! Will definately
make again and again.
make again and again.
A few people ate it–but–lots left over. Then used the remainder over hot pasta. It was OK but not a make again.