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Recipe of Artichoke and Walnut Pesto Crostini
Recipe

Artichoke and Walnut Pesto Crostini

15 mins
Low
30
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Delicious recipe of crostini of artichoke and walnut pesto. Perfect recipe for eating as an appetizer, snack or light dinner; Handles soft but delicious flavors. They carry a mixture of artichoke hearts, toasted walnuts, lemon, garlic and olive oil that will make you addicted to their flavor.

Ingredients

8 portions
  • 14 ounces artichoke heart, without its liquid
  • 1 cup parsley
  • 3/4 cups roasted nut
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 3/4 teaspoons sea ​​salt
  • 3/4 teaspoons black pepper, freshly ground
  • 1/4 cups olive oil
  • 1/4 cups Water
  • 1 baguette, cut into slices (for vegans: whole spelled bread)

Preparation

Preheat the oven to 200 ° C.
In a food processor, put the hearts of artichoke, parsley, walnuts, garlic, lemon juice, salt and pepper. Add ¼ cup of olive oil and ¼ cup of water and mix.
Put the slices of bread on a baking sheet and varnish with a little olive oil. Bake for 5-8 minutes or until the bread is lightly browned.
Put the pesto on the toasted bread and place on a platter to serve.

TIPS

You can prepare the artichoke pesto beforehand and keep it frozen for up to 1 month. You can also leave it in the refrigerator between 2-3 days.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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