Vegan Pesto Crostini
A perfect complement to our roasted red-pepper dip, this classic green-hued treat keeps the season’s colors in theme.
December 12, 2008
What you need:
- 2 cups fresh basil, packed
- 3 cloves garlic
- 1 cup walnuts, toasted
- 1/2 cup olive oil
- 1 baguette
What you do:
- In a food processor, combine basil, garlic, walnuts, and olive oil, and process until smooth.
- Slice baguette into 1/2-inch thick rounds, and toast under a broiler for one minute. Spread with pesto and serve.
