Brazil Nut Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Brazil Nut Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even sit down. Toasted whole-grain baguette rounds get loaded with a bright, herby walnut pesto — made right in the food processor with fresh basil, raw walnuts, garlic, and a hit of lemon — then topped with a briny, olive-oil-dressed mix of artichoke hearts and Castelvetrano olives. The result is layered, savory, and genuinely impressive without requiring much effort at all. Because every component is built from scratch using straightforward whole ingredients, there's no need to scrutinize store-bought labels for unwanted nuts hiding in a pre-made spread. Walnuts do the heavy lifting in the pesto, delivering that rich, creamy texture you want without any of the tree nuts that can sneak into commercial versions. A pinch of red pepper flakes and a final scatter of fresh basil push the flavor over the top. Whether you're feeding a crowd or just want a snackable weeknight treat, these come together fast and look like you spent way more time than you did.

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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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