This particular recipe was featured by Giada DeLaurentis. It was vegan right up until the end when she mixed in Parmesan cheese. Not surprising as she seems to want to add cheese to EVERYTHING. I followed the recipe pretty closely just changing the proportion of ingredients based on the package size of the artichokes that I used.
This would be a great party hors d'oeuvre or first course for a nice dinner. I promise you will not miss the cheese and it will be that much more healthy!
And I was able to use the leftover pesto in another recipe. Stay tuned for that in a future post.
Artichoke Pesto Crostini
1 12 oz package frozen artichokes, thawed
1 1/4 cup parsley
3/4 cup walnuts
2 cloves garlic
3/4 cup + some extra for brushing olive oil
1 loaf baguette or other crusty bread sliced 1/2" thick
Salt and pepper to taste
Pinch of cayenne pepper
Place all ingredients except the olive oil in a food processor or powerful blender. Blend ingredients and slowly add the olive oil until the mixture is relatively smooth.
Heat a gas grill or grill pan on medium heat. Brush the bread slices with the rest of the olive oil on both sides and grill until nicely toasted. Remove from heat.
Top each bread slice with some of the pesto mixture and serve.
Note: I had a fair amount left over. I think this would be great over pasta with some Kalamata olives for garnish.