Soy Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Soy 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. Crispy 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, lemony mix of artichoke hearts and Castelvetrano olives. Every bite hits that perfect balance of rich, tangy, and savory. Soy sneaks into a surprising number of store-bought pestos and prepared appetizers, but this one is built entirely from whole, recognizable ingredients with zero hidden additives to worry about. The walnut pesto comes together in a food processor in under a minute, and the artichoke-olive topping is just a quick toss in a bowl — so the whole thing is genuinely low-effort for how impressive it looks. Castelvetrano olives bring a buttery mildness that plays beautifully against the sharp lemon and fresh basil, making this feel far more elevated than the ingredient list suggests. Whether you're hosting a crowd or just want something special on a weeknight, this is the kind of recipe you'll keep coming back to.

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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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