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Yield
Serves 8 (serving size: about 2 tablespoons)
Photo: Randy Mayor; Styling: Lindsey Lower

How to Make It

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.

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