This pesto recipe from WhippedBaking.com can be made 2-3 days in advance and kept in the fridge. Otherwise you can freeze it for up to a month.
Ingredients, Serves 4-6:
14 ounces canned artichoke hearts, drained
1 cup packed fresh basil
3/4 cups walnuts, toasted
3 cloves garlic
2 tablespoon lemon juice
3/4 teaspoon sea salt
3/4 teaspoon pepper
1/4 cup olive oil, plus extra for drizzling
1/4 cup water
1 1b campari tomatoes, sliced thin (or any other small tomato)
1 baguette, cut into 1/2-inch slices
Preheat oven to 425 degrees.
In a food processor, pulse artichoke hearts, basil, walnuts, garlic, lemon juice, salt, pepper, 1/4 cup oil, and water until combined.
Place bread slices on a large baking sheet and drizzle lightly with olive oil. Bake 5 minutes, or until lightly browned.
Spread pesto on warm crostini and top each with one tomato slice. Return to oven for another 1- 1 1/2 minutes, or until tomato is heated through.