Artichoke-Walnut Pesto Crostini

1 14 oz can of artichoke hearts, drained

1 cup flat italian parsley, chopped

3/4 cup walnuts

3 cloves garlic, crushed

2 teaspoons lemon juice

3/4 teaspoon salt

3/4 teaspoon black pepper

1/4 cup good extra virgin olive oil

1/4 cup water

*1 whole grain baguette, sliced thinly on the diagonal

Put all ingredients in a food processor and process until combined, but still chunky.

Lay the bread slices out on a cookie sheet, drizzle with a little olive oil, and toast in a hot oven until golden and crisp.

Spread pesto on the warm or cooled bread and serve.

* you can also make this as a dip and serve with veggie pieces if bread’s not your thing