Like Cibos Artichoke Lemon Pesto Nut Free Food

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)

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

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!

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 1 1/2 cup

Number Of Ingredients 10

Ingredients

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
lemon slice
1 sprig fresh parsley

Steps:

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.

Nutrition Facts : Calories 427.6, Fat 28, SaturatedFat 8.3, Cholesterol 29.3, Sodium 729.8, Carbohydrate 29.4, Fiber 12.7, Sugar 2.9, Protein 21.2

ARTICHOKE PESTO

Artichoke Pesto image

A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

Provided by iris5555

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

Steps:

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 the extra-virgin olive oil.
Mix in parmesan and serve with crostini.

Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4

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