Cashew Free Pesto-Walnut Artichoke Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them. Toasted whole-grain baguette rounds get loaded with a vibrant, herb-forward walnut pesto, then topped with a bright, briny mix of chopped artichoke hearts and buttery Castelvetrano olives. The pesto comes together in a food processor in minutes — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blended into something deeply savory with just enough texture to feel rustic and satisfying. Walnuts do all the heavy lifting here, delivering that rich, creamy body you want in a pesto without any cashews in sight, which makes this a genuinely safe and delicious option for anyone avoiding tree nuts of that variety. The artichoke-olive topping adds a Mediterranean punch that balances the herby pesto perfectly, and a pinch of red pepper flakes gives the whole thing a subtle kick if you're into that. A final scatter of fresh basil ties it all together and makes the platter look like you spent way more effort than you actually did. Whether you're hosting a crowd or just treating yourself to something special, this one is hard to beat.
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Learn more →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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