Artichoke Pesto On Ciabatta


Before the freezer:

  • 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

After the freezer:

  • 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


Food Network Invites You To Try This Artichoke Pesto On Ciabatta Recipe From Giada De Laurentiis.

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