I made the artichoke-walnut pesto a day ahead of time, and when I tasted it, it was really good! But the next day, when I actually made the crostini, I wasn’t as in love with it. I wonder why? Maybe next time I will make it the day we eat it?
Artichoke-Walnut Pesto Crostini
(Chloe’s Kitchen, Chloe Coscarelli)
14 ounces canned, marinated, or frozen artichoke hearts, drained
1 cup packed fresh Italian parsley
3/4 cup walnuts
3 cloves garlic
2 tbsp lemon juice
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
1/4 cup olive oil, plus more for drizzling
1/4 cup water
1 baguette, cut into 1/2 inch slices on the diagonal
1. Preheat the oven to 425 degrees F.
2. In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, 1/4 cup oil, and water until combined.
3. Place bread slices on a large baking tray and drizzle lightly with oil. Bake 5-8 minutes, or until lightly browned.
4. Place pesto on warm or cooled crostini and transfer to a serving platter.
*The pesto can be made in advance and kept frozen for up to 1 month or refrigerated for 2-3 days. Thaw and mix well before serving.