Seed Oil Free Pesto-Walnut Artichoke Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even sit down — bright, briny, and layered with flavor in every bite. The walnut pesto is blended entirely with extra-virgin olive oil, so there's no canola, sunflower, or any other refined seed oil hiding in the mix. That matters more than people realize, since so many store-bought pestos and jarred spreads quietly rely on cheap industrial oils to cut costs. Here, raw walnuts and fresh basil do all the heavy lifting, giving the spread a rich, nutty depth that pairs beautifully with the tender artichoke hearts and buttery Castelvetrano olives piled on top. A hit of fresh lemon juice runs through both the pesto and the topping, keeping everything tasting clean and vibrant rather than heavy. Whole-grain baguette rounds get brushed with more olive oil and toasted until golden, so even the base stays true to the same simple, wholesome approach. Whether you're putting together a party spread or just want something impressive on a weeknight, this one delivers without any ingredient compromises.
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Learn more →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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