Eggless 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 topped with a bright, herby walnut pesto — made entirely in the food processor with fresh basil, raw walnuts, garlic, and lemon juice — then piled high with a tangy artichoke and Castelvetrano olive mixture that brings a briny, savory punch to every bite. The whole thing comes together without a single egg, which matters more than you'd think when you're scanning store-bought pesto labels and finding lecithin or other surprise additions. Every component here is straightforward and plant-based, so you know exactly what you're working with. The lemon juice runs through both the pesto and the topping, tying the flavors together with a clean brightness that keeps things feeling fresh rather than heavy. A pinch of red pepper flakes and a scatter of fresh basil at the end make these look as good as they taste. Whether you're hosting a crowd or just want something impressive on a weeknight, this is the kind of recipe that earns genuine compliments.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →