Artichoke Pesto Crostini
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10-15 servings
 
This fresh take on pesto is perfect served atop savory sourdough bread. It's the ideal appetizer for parties or picnics.
Ingredients
  • 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
Instructions
  1. Combine all ingredients, except the olive oil and bread, into the bowl of a food processor fitted with the chopping blade.
  2. Pulse until combined into a paste.
  3. Slowly drizzle in the olive oil until desired consistency is reached.
  4. Slice the baguette into thin rounds.
  5. 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/