--%> Artichoke Walnut Pesto Crostini

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.

More Recipes

Vegan Mac & Cheese Pizza with Potato Chip Topping {Recipe}

Three of your favorite comfort food classics in one!
Read More »

Perfect Falafel Pita {Recipe}

Tender, handmade falafel, crisp, cool vegetables, and creamy tahini combine for a classic Mediterranean meal.
Read More »

No-Bake Mini Key Lime Pies {Recipe}

Avocado and cashews punctuated with tart Key lime juice make for an irresistible raw treat.
Read More »

Watermelon Poke with Spicy Sesame Soy Dressing {Recipe}

Get a taste of the tropics with this summery salad.
Read More »

Classic Tzatziki Sauce {Recipe}

Super simple to prepare, but with loads of fresh, bright flavor, this creamy sauce is a must for any Mediterranean food lover.
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 »