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

Cookgirl's Note:

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!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cup

Pesto

• 12 ounces marinated artichoke hearts , hearts coarsely chopped
• ½ cup freshly grated parmesan cheese
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• ¼ teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil
• cracked black pepper , to taste
• 1 tablespoon fresh parsley , minced

Garnish

• lemon slice
• 1 sprig fresh parsley

Directions:

1. Note: all amounts given for ingredients are estimated. Yield is estimated.
2. 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.
3. 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.
4. Before serving, adjust seasonings. Transfer pesto to a platter.
5. Garnish top of the pesto with lemon slices and a fresh parsley sprig.
6. Serve at room temperature.