INGREDIENTS:
Bruschetta
- 24 slice(s) baguette
- 1 ounce parmesan cheese
- 1 cup cherry tomato
- Fresh basil
- Pine nuts
Pesto Ingredients
- 1 cup arugula lettuce or spinach
- 1/4 cup parmesan cheese
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon salt
- 1 cup fresh basil
- 1/4 cup pine nuts
METHOD
Bruschetta
Spread Pine Nut Pesto onto baguette slices. Top with shaved parmesan and tomatoes. If desired,
top with basil and nuts. Makes 12 (2-slice) servings.
Pesto
In a small food processor, combine 1 cup firmly packed fresh basil; 1 cup torn fresh arugula or spinach; 1/4 cup grated Parmesan or Romano cheese; 1/4 cup toasted pine nuts, chopped walnuts, or chopped almonds; 1 quartered clove garlic; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; and 1/4 teaspoon salt.
Cover and process with several on-off turns until a paste forms, stop several times to scrape the side.
Add in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.
NUTRITIONAL ANALYSIS (PER SERVE)
- Calories: 89
- Saturated Fat: 1g
- Sodium: 246mg
- Dietary Fiber: 1g
- Total Fat: 3g
- Carbs: 11g
- Cholesterol: 3mg
- Protein: 4g