Macadamia Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Macadamia Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even sit down. Crispy whole-grain rounds get loaded with a bright, herbaceous walnut pesto — made by blitzing fresh basil, raw walnuts, garlic, and lemon juice into a chunky, fragrant spread — then topped with a tangy mix of chopped artichoke hearts and buttery Castelvetrano olives. The combination of textures is genuinely addictive: shatteringly crisp bread, creamy pesto, and tender, briny toppings in every bite. Every ingredient here is naturally free of macadamia nuts, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. The walnut pesto is the real star, delivering that rich, nutty depth you want without leaning on any problematic tree nuts. A finishing scatter of fresh basil pulls everything together and makes the platter look like it came from a proper wine bar. Whether you're hosting a crowd or just treating yourself to a seriously good snack, this one is worth keeping in your regular rotation.

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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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