4 Serves
30 Mins
12 g
10 g
22 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
French Bread
Olive Oil
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Vitamin E
3 mg / 15 mgVitamin K
508 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
382 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
474 mg / 4,700 mgSodium
267 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Slice the French bread into 1/2-inch thick rounds and brush them lightly with olive oil.
Arrange the bread slices on a baking sheet and toast in the oven for 10 to 15 minutes until the edges are deep golden brown.
In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts, and Romano cheese. Pulse until the mixture reaches a coarse, sand-like consistency.
With the food processor running, slowly drizzle in the remaining olive oil until the pesto is fully incorporated and smooth.
Taste the pesto and season with salt and pepper as needed, then transfer to a serving bowl.
Basil
Garlic Cloves
Pine Nuts
Romano Cheese
Salt And Pepper
Vitamin A
332 µg / 900 µgVitamin C
23 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
508 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
382 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
474 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
14
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Italian
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g