Chestnut Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Chestnut Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even finish arranging them. Crispy whole-grain baguette rounds get loaded with a vibrant, herb-forward walnut pesto, then topped with a bright, briny mix of artichoke hearts and buttery Castelvetrano olives — it's bold, fresh, and genuinely impressive without much effort. The walnut pesto comes together in a food processor in under a minute, blending raw walnuts with fresh basil, garlic, and lemon juice into something far more interesting than anything from a jar. Castelvetrano olives bring a mild, almost fruity richness that plays beautifully against the lemony artichoke topping, and a pinch of red pepper flakes adds just enough heat to keep things interesting. Every ingredient here is naturally free from tree nuts in the chestnut family — walnuts are a completely different botanical species, so there's no need to swap or substitute anything. This is a great make-ahead option for entertaining since the pesto and topping can be prepped in advance and assembled right before serving. Whether you're putting together a party spread or just want a seriously satisfying snack, these crostini deliver every single time.

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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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