Skip Nav
Diet Tips
What to Do All Day Long to Lose Weight Fast
Health News
Former Playmate Who Shamed a Naked Woman on Snapchat Is Finally Convicted
Healthy Recipes
50+ Delicious Recipes That Effortlessly Cut Carbs

Vegan Artichoke-Walnut Pesto Recipe

A Reader Recipe: Vegan Artichoke-Walnut Pesto Crostini

FitSugar reader Whipped shared this party-ready artichoke-walnut pesto crostini recipe in our Healthy Recipe group.

Vegan Artichoke-Walnut Pesto Crostini
Serves 4-6
The pesto can be made 2-3 days in advance and kept in the fridge. Otherwise you can freeze it for up to a month.

Ingredients:

  • 14 ounces canned artichoke hearts, drained
  • 1 cup packed fresh basil
  • 3/4 cups walnuts, toasted
  • 3 cloves garlic
  • 2 tablespoon lemon juice
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon pepper
  • 1/4 cup olive oil, plus extra for drizzling
  • 1/4 cup water
  • 1 1b campari tomatoes, sliced thin (or any other small tomato)
  • 1 baguette, cut into 1/2-inch slices
  • Preparation:

    1. Preheat oven to 425 degrees.
    2. In a food processor, pulse artichoke hearts, basil, walnuts, garlic, lemon juice, salt, pepper, 1/4 cup oil, and water until combined.
    3. Place bread slices on a large baking sheet and drizzle lightly with olive oil. Bake 5 minutes, or until lightly browned.
    4. Spread pesto on warm crostini and top each with one tomato slice. Return to oven for another 1- 1 1/2 minutes, or until tomato is heated through.
    5. Serve warm.

    Visit Whipped's blog for more healthy party ideas, and don't forget to share your recipes in our Healthy Recipe group!

Around The Web
Join The Conversation
How to Get Fit After College
Avocado Toast Toppings
Chicken Tortilla Pie Recipe
How to Cook Meatballs in an Instant Pot
Bacon and Brussels Sprouts Appetizer
How to Freeze Oatmeal
Roasted Tofu, Sweet Potato, Pepper 1-Pan Meal
Best Frozen Appetizers From Trader Joe's
Ways to Appear Smarter During Meetings
At-Home Cardio With Focus on Legs
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds