Artichoke Pesto

I served this pesto on slices of grilled ciabatta bread and it was fantastic! It would also be wonderful on pasta! (I will try it tomorrow with the leftovers :))

1 (8-ounce) pack frozen artichoke hearts, thawed (I couldn't find frozen-so I just used a jar of marinated artichoke hearts)
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
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

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 1/2 cup extra-virgin olive oil. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. 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. If you want to freeze the pesto, omit the parmesan cheese, then freeze the pesto. Then when you're ready to serve it, thaw the pesto and add the parmesan cheese. Voila!