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 Overnight Apple Ginger Muesli {Recipe}

Creamy-dreamy, sweet-and-spicy muesli just became our new favorite on-the-go breakfast.
Read More »

Peach Cobbler Parfait with Whipped Caramel Sauce {Recipe}

This perfect parfait helps you celebrate National Peach Cobbler Day and National Pecan Day.
Read More »

Cardamom Lemon Cream with Blackberries {Recipe}

Light but rich and decadent, this lemon cream will be your new favorite dessert.
Read More »

Vegan Lemon Meringue Pie Tarts {Recipe}

Sweet and tart lemon filling topped with light-as-air meringue in flaky, buttery pastry tarts have arrived.
Read More »

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 »

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 »