BHA & BHT Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

BHA & BHT Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even sit down — crispy whole-grain rounds loaded with vibrant green pesto, briny Castelvetrano olives, and tender chopped artichoke hearts. Every ingredient here is whole and recognizable, which matters when you're trying to avoid the synthetic preservatives that sneak into so many packaged snacks and store-bought spreads. The walnut pesto comes together in a food processor with fresh basil, raw walnuts, garlic, and lemon juice — nothing shelf-stabilized, nothing suspicious. Castelvetrano olives and artichoke hearts packed in water round out the topping with bold, clean flavor and no hidden additives to second-guess. A hit of fresh lemon juice ties everything together and keeps the brightness sharp without relying on any artificial flavor enhancers. Whether you're hosting a crowd or just putting together a snack board, this is the kind of recipe that proves eating clean doesn't mean eating boring.

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Ingredients

6 servings

For the crostini

1 whole-grain baguette (about 12 oz), sliced into ½-inch rounds (about 18 slices)
3 tbsp extra-virgin olive oil, for brushing
¼ tsp flaky sea salt

For the walnut pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the topping

1 can (14 oz) artichoke hearts in water, drained and roughly chopped
½ cup castelvetrano olives, pitted and roughly chopped
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh basil, thinly sliced, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush the tops with the 3 tbsp olive oil and sprinkle with flaky sea salt.
2
Bake for 8–10 minutes, until the edges are golden and the tops are crisp and dry to the touch. Remove from the oven and let cool on the pan for 5 minutes.

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