Artichoke Pesto Crostini
Author: Lisa Dearen
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 10-15 servings
- 1 14-ounce can artichoke hearts, drained
- 1 cup packed fresh basil
- ¾ cup walnuts or almonds
- 3 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ⅓ - ½ cup olive oil
- Sourdough baguette
- Combine all ingredients, except the olive oil and bread, into the bowl of a food processor fitted with the chopping blade.
- Pulse until combined into a paste.
- Slowly drizzle in the olive oil until desired consistency is reached.
- Slice the baguette into thin rounds.
- Spread each round with a small dollop of pesto and serve on a large platter.
Recipe by The California Table at http://thecaliforniatable.com/artichoke-pesto-crostini/
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