Classic Basil Pesto Crostini #SundaySupper

Classic Basil Pesto Crostini recipe from Cooking Chat

My mother recently celebrated a big milestone birthday. Several of us in my generation made appetizers to pass around at the birthday party with the extended family. My mother and the rest of my family has always loved my pesto, so it should have been no surprise that the pesto crostini I made were snatched up very quickly. So I thought this Classic Basil Pesto Crostini would be a natural to share for this #SundaySupper featuring favorite recipes for Mother’s Day.

Pesto is pretty simple to make, so I’ve yet to figure out exactly what makes mine seem to stand out for people. Maybe it’s because I make sure to have plenty of garlic in mine, or the way I meticulously pluck those basil leaves and leave behind any that don’t look great. I also like to use Pecorino Romano cheese, which imparts a nice flavor. Perhaps some people buy that store bought pesto, which can’t compete with pesto made that day.

To make these pesto crostini for a crowd, I get the pesto ready earlier in the day, and get the bread all sliced up in advance, too. Slicing the bread fairly thin allows for a good pesto to bread ratio. Then at the party I quickly toast the bread and spread the pesto, and boom, it’s ready to go. And I mean go fast off the plate!

You can make these crostini without the tomato topping, but my mother loves good fresh tomatoes. When tomatoes are at their peak in August, she loves to have a simple tomato sandwich for lunch. The tomatoes also add a nice touch to the presentation. I got a packet of small multicolored heirloom tomatoes, which looked great on the platter.

basil pesto crostini

Wine Pairing: Sauvignon Blanc is the classic pairing for pesto; I described some of the reasons for that when I served up my pesto recipe with wine pairing. You can go with other crisp white wines, too. I like to serve pesto with a Picpoul de Pinet, for instance. When serving the pesto along with other apps, sparkling wine can also be a nice choice.

5.0 from 2 reviews
Classic Basil Pesto Crostini
Prep time
Cook time
Total time
Fresh homemade pesto spread on crispy crostini, topped with some tomatoes, for an easy and tasty appetizer.
Recipe type: Appetizer
Cuisine: Italian
Serves: 10 servings
  • 2 cups fresh basil leaves, rinsed and tightly packed
  • 4 cloves garlic
  • ¾ cup extra virgin olive oil
  • ¾ cup Pecorino or Parmesan cheese
  • 2 tbsp pine nuts
  • 1 baguette, sliced into ¾ inch thick rounds
  • 1 cup tomatoes, diced
  1. Make the pesto: Have a food processor at the ready. Put the basil into the food processor, and give it a quick whir to begin chopping the basil and make room for the other ingredients.
  2. Add the garlic, and hit that food processor button again to get the cloves chopped up with the basil.
  3. Add the remaining ingredients, and then puree to get everything well combined. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir.
  4. Pre-heat an oven to 400.
  5. Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. You will likely need two sheets.Use the oil spray to coat one side of each slice of bread.
  6. Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
  7. Remove the toasted crostini from the oven, and spread a dollop of the kale pesto to coat one side of each piece of bread.
  8. Place on a serving platter, topped with the tomatoes, and enjoy!

Classic Basil Pesto Crostini for #SundaySupper

Be sure to check out all these tasty #SundaySupper recipes!

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

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  1. says

    What beautiful appetizers, David! I can see why they disappeared quickly. Fresh pesto is the best and the care you put into choosing the best ingredients must be evident in the taste!


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