Artichoke and Walnut Pesto Crostini

Name: Artichoke and Walnut Pesto Crostini
Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins
Yield: 8
Cuisine: Internacional
Ingredients: 14 ounces artichoke heart, without its liquid; 1 cup parsley; 3/4 cups toasted pecans; 3 cloves garlic; 2 tablespoons lime juice; 3/4 teaspoons sea salt; 3/4 teaspoons pepper, freshly ground; 1/4 cups olive oil; 1/4 cups water; 1 baguette, sliced (for vegans: whole spelt bread)

Victoria Cherniag Ruiz

Delicious recipe for artichoke and walnut pesto crostini. Perfect for serving as an appetizer, snack, or light dinner; it features mild yet delightful flavors. It includes a blend of artichoke hearts, toasted walnuts, lemon, garlic, and olive oil that will make you addicted to its taste.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

14 ounces artichoke heart, without its liquid
1 cup parsley
3/4 cups toasted pecans
3 cloves garlic
2 tablespoons lime juice
3/4 teaspoons sea salt
3/4 teaspoons pepper, freshly ground
1/4 cups olive oil
1/4 cups water
1 baguette, sliced (for vegans: whole spelt bread)

Preparation

15 mins

0 mins

Low

Preheat the oven to 200°C.
In a food processor, combine the artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, and pepper. Add ¼ cup of olive oil and ¼ cup of water and blend.
Place the slices of bread on a baking sheet and brush with a little olive oil. Bake for 5-8 minutes or until the bread is slightly golden.
Spread the pesto over the toasted bread and place it on a serving platter.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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