Emulsifier Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Emulsifier Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even get a chance to set it down. Toasted whole-grain rounds get loaded with a bright, herby walnut pesto — made entirely from scratch with fresh basil, raw walnuts, garlic, lemon juice, and olive oil — so you know exactly what's in every bite. That matters more than it might seem, because store-bought pestos and jarred spreads are notorious for sneaking in additives and emulsifiers that have no business being in a simple sauce. The artichoke-olive topping brings a briny, savory contrast that plays beautifully against the nutty, garlicky pesto underneath. Every ingredient here is whole and recognizable: nothing processed, nothing stabilized, nothing that requires a magnifying glass to decode on a label. A finishing scatter of fresh basil ties it all together with a little color and freshness. Whether you're serving these at a party or just treating yourself to something genuinely good, this is clean, confident cooking at its most satisfying.

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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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