Legume Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Legume 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 topped with a bright, herb-forward walnut pesto — made entirely in the food processor with fresh basil, raw walnuts, garlic, and lemon juice — then piled with a briny, lemony mix of artichoke hearts and buttery Castelvetrano olives. Every component is built from whole, recognizable ingredients, so there's no need to scan labels for hidden legume-derived fillers, starches, or thickeners that sneak into store-bought versions. The walnut pesto is a smart swap for traditional pine nut or cashew bases, delivering rich, nutty depth while keeping the recipe completely free of beans, lentils, and peas. A pinch of red pepper flakes in the topping adds just enough heat to balance the briny olives and the grassy brightness of the basil. This is genuinely impressive party food that comes together with minimal effort and zero compromise on flavor.

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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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