Artichoke Walnut Pesto Crostini

This savory, herbaceous appetizer packs big Italian flavor onto bite-sized bread slices.

Prepare and freeze this stunning pesto—from Chloe Coscarelli's first book, Chloe's Kitchen—ahead of time to make cooking on Valentine’s Day a breeze.

Serves 6 to 8

What You Need:
1 14-ounce can or jar artichoke hearts, drained
1 cup packed fresh Italian parsley
3/4 cup walnuts, toasted
3 cloves garlic
2 tablespoons lemon juice
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/4 cup olive oil, plus extra for drizzling
1/4 cup water
1 French baguette, diagonally cut into ½-inch slices

What You Do:

  1. Preheat oven to 425 degrees. In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, ¼ cup oil, and water until combined.
  2. Place bread slices on a large baking tray and drizzle lightly with oil. Bake 5 to 8 minutes, or until lightly browned.  
  3. Spread pesto on warm or cooled crostini and transfer to a serving platter.
 Comments

More Recipes

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Coconut Butternut Squash Soup

The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
Read More »

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »