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.
- 14 ounces artichoke hearts, canned and drained, or frozen
- 1 cup fresh Italian parsley (flat leaves), packed
- ¾ 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
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.
Spread crostini pesto on warm or cooled toasted baguette slices and arrange on a serving platter.