Artichoke + Walnut Pesto Crostini

• 1 14-oz can or jar of artichoke hearts, drained
• 1 cup packed fresh Italian parsley
• 3/4 cup walnuts, toasted
• 3 cloves garlic
• 2 tbs lemon juice
• 3/4 tsp sea salt
• 3/4 tsp freshly ground black pepper
• 1/4 cup olive oil, plus more for drizzling on baguette
• 1/4 cup water
• 1 French baguette, cut into ½-inch slices*

* Have the bakery slice the baguette for you.

Directions:

1. Preheat oven to 425 degrees.
2. In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, olive oil, and water until combined.
3. Place bread slices on a large baking tray and drizzle lightly with oil. Bake 5 to 8 minutes, or until lightly browned.
4. Spread pesto on warm or cooled crostini and transfer to a serving platter.