Artichoke + Walnut Pesto Crostini

Artichoke + Walnut Pesto Crostini

Serves: 6-8


  • 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.


  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.

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