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

7 Vegan Sandwich-and-Tea Pairings for a Spring Tea Party

Celebrate spring with a delectable afternoon menu of finger sandwiches and tea blends.
Read More »

Raw Mango Basil Sorbet {Recipe}

This light, sophisticated sorbet will impress your friends—even if you’re not an expert in the kitchen.
Read More »

Strawberry-Vanilla French Toast {Recipe}

Aromatic, sweet, crisp, and totally indulgent—this French toast is a weekend brunch must-have.
Read More »

Vegan Savory Waffle with Vegetable Ragout and Cheddar Fondue {Recipe}

Up your brunch game with this bright and colorful waffle.
Read More »

Charred Falafel Burger {Recipe}

Classic falafel is reimagined as a hearty, fragrant burger perfect for picnics and outdoor grilling.
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 »