Garlic and Parsley Pesto Crostini
from ButterYum
makes about 1 cup
Ingredients
8 slices baguette (1 1/2 x 3 x 1/4-inch thick)
1-2 cloves garlic, sliced
large pinch kosher salt, plus more to taste
1/2 cup chopped raw walnuts
1/2 cup chopped Italian flat leaf parsley
juice from one lemon
2 tablespoons extra virgin olive oil
Direction
Preheat oven to 400F.
Brush both sides of baguette slices with olive oil and place on unlined quarter sheet pan; sprinkle with kosher salt and freshly ground black pepper.
Place in oven on center rack until toasted, about 10 minutes (watch carefully).
Using a mortar and pestle, smash garlic and salt until most of the big lumps are gone and the mixture is paste-like.
Add walnuts and again, smash until the nuts are mostly smooshed and mixture is paste-like.
Add parsley and again, smash until mixture is paste-like.
Add lemon juice and olive oil; smash and stir until combined and mixture begins to thicken.
Taste for salt and adjust if needed.
If mixture is too thick, loosen with a splash or two of water.