Artichoke Pesto on Ciabatta

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Before the freezer:

1 (8-ounce) pack frozen artichoke hearts, thawed

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

After the freezer:

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