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Basil Pesto Bread

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Submitted by happyzhangbo

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YIELD

16 servings

PREP

20 min

COOK

5 min

READY

25 min

Ingredients

3 7.1E+2
CUPS ML BASIL
leaves, fresh *
½ 118
CUP ML OLIVE OIL
2 2
CLOVES CLOVES GARLIC
peeled
¼ 59
CUP ML PINE NUTS
toasted
¼ 59
1 1
LOAF LOAF BREAD, ITALIAN
about 1 pound *
3 3
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
thinly sliced
8 231.2
OUNCES ML/G 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 Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 86 91% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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