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Crispy Pancetta Crostini with Arugula-Lemon Pesto

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 12 crostini
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1/4 cup pine nuts

12 very thin slices pancetta (about 3 ounces) 

1/2 small garlic clove, minced 

1/4 cup grated Parmesan 

2 cups loosely packed arugula 

1/3 cup extra-virgin olive oil 

1 teaspoon finely grated lemon zest

2 teaspoons lemon juice 

Kosher salt and freshly ground black pepper 

12 slices baguette, lightly toasted 


  1. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
  3. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
  4. Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
  5. Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve. 

Cook’s Note

Any remaining pesto can be kept refrigerated for up to 2 days in an airtight container with plastic wrap pressed directly to the surface of the pesto.