Nightshade Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Nightshade Free 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 rounds get loaded with a bright, herby walnut pesto — made entirely from basil, raw walnuts, garlic, lemon juice, and olive oil — then topped with a briny mix of chopped artichoke hearts and buttery Castelvetrano olives. Every component is naturally free from tomatoes, peppers, and other nightshade ingredients, so there's no need to swap anything out or second-guess the ingredient list. The walnut pesto is a genuinely satisfying alternative to pine nut versions, with a slightly earthy richness that pairs beautifully with the tangy lemon-dressed artichoke topping. Castelvetrano olives bring a mild, almost fruity flavor that keeps the whole bite feeling fresh rather than heavy. A scatter of thinly sliced fresh basil at the end ties everything together and makes the platter look like it came straight out of a restaurant kitchen. Whether you're hosting a crowd or just want a seriously good snack, this one delivers on every level.

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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)
Can be omitted
red pepper flakes

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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