Ok so, if you love finger food as much as me, you'll like this one. I like to make this a lot when I go to family dinners, sort of like each family brings something to munch on. Enjoi fuckers.
1 (8-ounce) pack frozen artichoke hearts(make sure they are thawed) or I like to buy the jar of artichoke hearts because I don't have to wait for the unfreezing part.
1/2 cup chopped walnuts, make sure you toast them (long enough to actually start SMELLING the nutz toasting)
2 cloves garlic
1/2 teaspoon kosher salt (thicker salt then the ones in salt shakers)
1/2 teaspoon groud pepper
1/2 cup extra-virgin olive oil
1 cup fresh parsley leaves, easiest herb to find...might even grow in your backyard. Don't use dried herbs.
1 lemon, zested (where you take the rine off) and juiced
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
Use a food processor to 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, while you still have the processor running, drizzle in 1/2 cup extra-virgin olive oil.
Mix in the Parmesan when you are about to spread on cibatta. Place a grill pan over medium-high heat. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.
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