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Basil Pesto Bread

 

.
25

Yield

16

servings

Prep

20

min

Cook

5

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

3 cups basil
leaves, fresh
*
½ cup olive oil
2 cloves garlic
peeled
¼ cup pine nuts
toasted
¼ cup Parmesan cheese
1 loaf bread, italian
about 1 pound
*
3 each italian plum (roma) tomatoes
thinly sliced
8 ounces mozzarella cheese, non-fat
sliced
*

Directions

In a blender or food processor, purée the basil leaves, olive oil and garlic.

Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.

Preheat the broiler.

Slice Italian bread to desired thickness. Spread a layer of pesto on each slice.

Top with roma (plum) tomatoes and mozzarella cheese.

Place topped bread slices in a single layer on a large baking sheet.

Broil 5 minutes, or until cheese is bubbly and lightly browned.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 8691% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 25mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 6%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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