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

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.