Like Cibo'S Artichoke Lemon Pesto (Nut-Free) - cooking recipe

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

Preparation

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