Breastfeeding Friendly Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Breastfeeding Friendly Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even sit down — bright, savory, and layered with flavor in every bite. Toasted whole-grain baguette rounds get topped with a homemade walnut pesto that's blended with fresh basil, lemon juice, and garlic, then finished with a tangy artichoke-olive mixture that brings a briny, satisfying punch. Walnuts are a standout ingredient here — they're one of the best plant-based sources of omega-3 fatty acids, which makes this pesto more than just delicious. The artichoke hearts add fiber and folate, while the Castelvetrano olives bring healthy fats and a buttery richness that plays beautifully against the herby pesto base. Everything comes together quickly, with most of the work happening in a food processor and a single oven bake, so it's genuinely doable even on a low-energy day. A squeeze of fresh lemon runs through both the pesto and the topping, keeping the whole dish tasting clean and vibrant rather than heavy. Serve these straight from the platter with extra fresh basil scattered on top and watch them vanish.

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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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