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