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!
My Private Note
Units: US | Metric
- 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
- 1Note: all amounts given for ingredients are estimated. Yield is estimated.
- 2Pesto: 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.
- 3Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
- 4Before serving, adjust seasonings. Transfer pesto to a platter.
- 5Garnish top of the pesto with lemon slices and a fresh parsley sprig.
- 6Serve at room temperature.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Like Cibo's Artichoke Lemon Pesto (Nut-Free)
Serving Size: 1 (467 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 427.6
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 8.3 g
- Cholesterol 29.3 mg
- Sodium 729.8 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 12.6 g
- Sugars 2.9 g
- Protein 21.2 g