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Stacey's Artichoke Pesto Crostini 

Stacey's Artichoke Pesto Crostini 

1 (8 ounce) Box frozen artichoke hearts, thawed

1 Cup fresh parsley leaves, packed down

½ Cup chopped, toasted walnuts

1 Lemon, zest and juice

2 Cloves garlic

½ Teaspoon kosher salt

½ Teaspoon freshly ground black pepper

½ Cup extra virgin olive oil

2/3 Cup grated Parmesan cheese

1 Baguette or Ciabatta

Olive Oil for drizzling 

In a food processor, combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt and pepper.

Pulse until the mixture is finely chopped.  Scrape down the sides and whir again.

With the machine running add the ½ cup of olive oil.

The pesto can be frozen at this point for up to a month.

Add the Parmesan cheese and stir to combine.

Slice the bread, drizzle with olive oil, salt and pepper and grill until crisp.  Or bake the slices in the oven at 400 degrees for 15 minutes.

Spoon the pesto on the toasted bread and serve.

Serves 12 as an appetizer.


Only left in stock