I love crostini (it’s Italian for “little toasts” you know)—and I also love healthier food. So when Flo made me crostini pesto one evening, I was delighted to get her recipe. This can be served as a side dish, a fast and easy appetizer, and as a main course with soup or salad. It keeps in the refrigerator for a couple of days and in the freezer for about a month. If you freeze it, leave out the avocado and add it after the pesto mix is thawed.

Ingredients

  • 14 ounces artichoke hearts, canned and drained, or frozen
  • 1 cup fresh Italian parsley (flat leaves), packed
  • recipe bean¾ cup walnuts (pieces are fine) toasted
  • 3 cloves of garlic
  • 2 Tbsp lemon juice
  • ¾ tsp unrefined sea salt
  • ¾ tsp freshly ground black pepper
  • ¼-½ cup mashed ripe avocado
  • 2-4 Tbsp water (if desired)
  • 1-2 sourdough baguettes

Preparation

Cut baguette(s) into ¼-inch diagonal slices. Place slices on a large baking tray. Place in oven pre-heated to 425 degrees F. Bake 5-8 minutes until lightly browned. Watch carefully to avoid getting them too brown.

Place all other ingredients in a food processor and pulse until combined. Add water 1 Tbsp at a time until desired consistency is reached.

Serving

Spread crostini pesto on warm or cooled toasted baguette slices and arrange on a serving platter.

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