| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan or Romano
- 1/2 cup pine nuts, toasted
- 4 garlic cloves, roughly chopped
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 baguette
Instructions
- For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 424 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 8 mg |
| Sodium | 473 mg |
Reviews
Following the directions
Adding all ingredients to food processor is not good for the baguette: there be those whom may know not to include it, at that time. However, YES your recipe is very pleasant to my palette.
Adding all ingredients to food processor is not good for the baguette: there be those whom may know not to include it, at that time. However, YES your recipe is very pleasant to my palette.
This bread was yummy, followed the recipe but added chopped grape tomatoes mixed with balsamic vinegar and mozzarella cheese on top and then broiled. Oh so good.
I purchased a basil bunch….trying to start a garden and this is my first time trying pesto. This was soooooo good, didn’t use pinenuts because my family are not into nuts but used everything else, really good, will be making this more often instead of the normal garlic bread. The green basil makes it so pretty will be good for St. Patricks day.
OMG…..this was sooooo good. Tried it spread on halved leftover sub rolls with thin sliced tomato and shredded mozzarella under the broiler……..awesome.
Excellent alternative to regular garlic bread. My gang loves it on special occasions !!
YUM! I made this pesto with a huge loaf of french bread. My family hardly ate the rest of their dinner, but managed to eat all of the bread. I’m going to try this pesto with a shrimp pasta and just add a little lemon.
I’ve made this recipe exactly as is and, of course, it is wonderful… I’ve also made this recipe adding 3/4 C. of my mint, as well as sun-dried tomatoes… Wasn’t able to get pine nuts at $28.00 lb., so I substituted dry roasted sunflower seeds — fabulous! You’d never know they weren’t pine nuts… No matter what you do with this base recipe, you cannot go wrong… Wonderful!
this is a nice change from garlic bread. It is very pretty. I tosted the bread first on the stove top and smeard the pesto over the top of the bread. Soooo goodl It looked so nice next to the Ultimate Spaghetti and Clam Sauce. Def a make againrr!
lv lyn
lv lyn
Quick and easy and shows limitless possibilities, just by changing the vehicle. Afraid that the flavor would come on too strong but it didn’t, a lovely flavor and a nice alternative to something like garlic bread.
I made this without the parsley and it was really tasty! It has an excellent flavor with the garlic, olive oil, and basil coming together. The good thing about pesto is that it actually tastes better throughout the week and the sauce sits in your fridge.
This goes great on toast, pasta, crackers, anything really, My only recommendation is to make sure to save some parmesan reggiano to sprinkle/shave on top of the bread.
You wont be disappointed.