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Spinach Pesto, Radish & Sea Salt Crostini


1/4 cup toasted pine nuts
4 cloves garlic, peeled and chopped
2 1/2 cup spinach
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil plus 2 tablespoons
1/2 cup grated parmesan cheese
Juice of 1/2 a lemon
24 thin slices baguette (1 small loaf)
1 bunch radish, radishes thinly sliced
Flaky sea salt


  1. Place the toasted pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
  2. Heat the oven to 400 degrees. Place baguette slices on a baking sheet and brush with olive oil on both sides. Bake until golden brown, 4-5 minutes each side.
  3. Spread desired amount of pesto, radish slices and sprinkle flaky sea salt on each crostini.