Pistachio Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Pistachio Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even sit down. Toasted whole-grain baguette rounds get loaded with a vibrant, herb-forward walnut pesto — made by blitzing fresh basil, raw walnuts, garlic, and lemon juice into a bright, textured spread — then topped with a briny, lemony mix of chopped artichoke hearts and Castelvetrano olives. The combination of earthy, creamy, and tangy flavors in every bite is genuinely hard to stop eating. Many store-bought pestos rely on pine nuts or mixed nut blends that can introduce unwanted ingredients, but this homemade version keeps things straightforward with walnuts as the only nut in play. The artichoke-olive topping adds a savory, Mediterranean punch that makes these feel far more impressive than the effort involved. A final scatter of fresh basil ties everything together and makes the platter look stunning. Whether you're hosting a crowd or just want a seriously good snack, this one delivers every time.

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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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