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