Vegan Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Vegan 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, herby walnut pesto — made entirely from fresh basil, raw walnuts, garlic, lemon juice, and olive oil — so there's no cheese or dairy needed to make it taste rich and satisfying. The walnut base gives the pesto a creamy, slightly nutty depth that honestly makes you forget it's missing anything at all. On top of that goes a lemony toss of chopped artichoke hearts and buttery Castelvetrano olives, which add a briny, savory punch that plays beautifully against the herby spread underneath. It's one of those recipes where every component is simple on its own, but together they feel genuinely impressive. Whether you're hosting a crowd or just want a snack that feels a little elevated, this one comes together fast and looks stunning on a platter with a scatter of fresh basil over the top.

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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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