Photo: Randy Mayor; Styling: Lindsey Lower
For a quick flavor booster to pasta, stir in Basil Pesto Breadcrumbs.
Serves 8 (serving size: about 2 tablespoons)
Fat 3.4 g
Satfat 0.9 g
Sodium 91 mg
1 tablespoon olive oil
2 garlic cloves, minced
2 ounces torn baguette
1 tablespoon chopped pine nuts
1 ounce grated Parmigiano-Reggiano
1/3 cup torn basil
Heat olive oil in a skillet over medium heat. Add garlic; cook 30 seconds. Pulse torn baguette in a food processor for coarse crumbs. Add breadcrumbs, pine nuts, and Parmigiano-Reggiano; cook 2 minutes or until toasted, stirring occasionally. Remove from heat; stir in basil.