Pesto Crostini Recipe

Baguette: A long, thin loaf of French bread that is perfect for making crostini.

Olive oil: Used to brush the baguette slices before toasting, adding a rich flavor and helping them crisp up.

Basil: Fresh basil leaves are the star of the pesto, providing a fragrant and flavorful base.

Pine nuts: These small, buttery nuts add a creamy texture and nutty flavor to the pesto.

Garlic: Adds a pungent, savory depth to the pesto.

Lemon juice: Provides a bright, tangy acidity that balances the richness of the pesto.

Nutritional yeast: A deactivated yeast that adds a cheesy, umami flavor to the pesto, making it a great vegan alternative to Parmesan cheese.

Salt: Enhances the flavors of all the ingredients in the pesto.

To achieve a perfectly smooth pesto, make sure to pulse the food processor intermittently and scrape down the sides with a spatula. This ensures all the basil, pine nuts, and garlic are evenly blended, giving you a consistent texture.

• sliced baguette - Substitute with gluten-free baguette: If you need a gluten-free option, a gluten-free baguette will provide a similar texture and taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and is also rich in healthy fats.

• fresh basil - Substitute with fresh spinach: Fresh spinach can be used if you want a milder flavor and a similar green color.

• pine nuts - Substitute with sunflower seeds: Sunflower seeds offer a similar texture and nutty flavor but are often more affordable.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor if you want to tone down the garlic intensity.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can add a similar acidity and brightness to the pesto.

• nutritional yeast - Substitute with miso paste: Miso paste can add a similar umami flavor and depth to the pesto.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami notes.

• To store your pesto crostini, let the toasted baguette slices cool completely before placing them in an airtight container. This prevents any moisture from making them soggy.
• For the pesto, transfer it to a small jar or airtight container. Drizzle a thin layer of olive oil on top to keep it fresh and prevent oxidation. Store in the refrigerator for up to a week.
• If you want to freeze the pesto, spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. This way, you can easily thaw just the amount you need.
• To freeze the baguette slices, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to three months.
• When ready to use, thaw the pesto in the refrigerator overnight or at room temperature for a few hours. If it separates, give it a good stir before spreading.
• Reheat the frozen baguette slices in a preheated oven at 375°F (190°C) for about 5-7 minutes or until they are crispy again.
• For a quick and easy snack, keep a stash of frozen pesto cubes and baguette slices on hand. Simply reheat the bread and spread the thawed pesto for a delicious treat in minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the crostini on a baking sheet and cover them loosely with aluminum foil to prevent the pesto from drying out. Heat for about 5-7 minutes or until warmed through. This method helps maintain the crispiness of the baguette slices while gently warming the pesto.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the crostini on the rack or a small baking tray. Heat for 5-7 minutes, keeping an eye on them to ensure they don't over-toast. This is a quick and efficient way to reheat a small batch.

• Microwave Method: Place the crostini on a microwave-safe plate. Cover them with a damp paper towel to keep the pesto from drying out. Microwave on medium power for 20-30 seconds. Note that this method may make the baguette slices a bit softer.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the crostini in the skillet, pesto side up. Cover the skillet with a lid to create a bit of steam, which will help warm the pesto without drying it out. Heat for about 3-4 minutes, checking frequently.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crostini in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook. This method is great for maintaining the crispiness of the baguette slices.

• Oven: Used to bake the baguette slices until they are golden and crispy.

• Baking sheet: Holds the baguette slices while they bake in the oven.

• Pastry brush: Used to brush olive oil onto the baguette slices evenly.

• Food processor: Blends the basil, pine nuts, garlic, lemon juice, nutritional yeast, salt, and pepper into a smooth pesto.

• Measuring spoons: Measures out the olive oil, lemon juice, nutritional yeast, and salt accurately.

• Knife: Slices the baguette into even pieces.

• Cutting board: Provides a stable surface for slicing the baguette.

• Spatula: Helps to spread the pesto evenly on the toasted baguette slices.

Pre-toast the baguette: Toast the baguette slices in advance and store them in an airtight container to save time on the day of serving.

Make pesto ahead: Prepare the pesto a day or two before and refrigerate it. This allows the flavors to meld and saves you time.

Use pre-washed basil: Buy pre-washed basil to skip the washing and drying step.

Batch process: Double the pesto recipe and freeze half for future use. This way, you only need to make it once for multiple servings.