Garlic and Parsley Pesto Crostini

from ButterYum
makes about 1 cup


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

  1. Preheat oven to 400F.
  2. 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.  
  3. Place in oven on center rack until toasted, about 10 minutes (watch carefully).
  4. Using a mortar and pestle, smash garlic and salt until most of the big lumps are gone and the mixture is paste-like.
  5. Add walnuts and again, smash until the nuts are mostly smooshed and mixture is paste-like.
  6. Add parsley and again, smash until mixture is paste-like.
  7. Add lemon juice and olive oil; smash and stir until combined and mixture begins to thicken.
  8. Taste for salt and adjust if needed.  
  9. If mixture is too thick, loosen with a splash or two of water.