Vegan Artichoke Walnut Pesto Crostini
This savory, herbaceous appetizer packs big Italian flavor onto bite-sized bread slices.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spatula
- Serving platter
Ingredients
- 1 (14-ounce) can or jar artichoke hearts, drained
- 1 cup packed fresh Italian parsley
- 3/4 cup walnuts, toasted
- 3 cloves garlic
- 2 tablespoons lemon juice
- 3/4 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil, plus extra for drizzling
- 1/4 cup water
- 1 French baguette, diagonally cut into ½-inch slices
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