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

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!

• Ready In: 15 mins
• Yields: 1 1/2 cup

Ingredients

• Pesto

• 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

• 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.