Best 2 Pesto Croutons Recipes

Pesto croutons are a quick and easy snack or side dish that can add a touch of flavor and crunch to any meal. Made with just a few simple ingredients, they're perfect for using up leftover pesto and stale bread. Whether you're looking for a crunchy topping for a salad or soup or a flavorful addition to a cheese plate, pesto croutons are a versatile and delicious option.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS

Tomato Sweet Potato Bisque with Pesto Grilled Cheese Croutons image

Provided by Carla Hall

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

1 medium sweet potato
1 tablespoon olive oil
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1 sweet onion, roughly chopped
1/2 teaspoon kosher salt, plus more as needed
4 cloves garlic, peeled and chopped
2 sprigs fresh thyme
1 bay leaf
One 14.5-ounce can fire-roasted diced tomatoes
1/4 teaspoon cayenne pepper
4 cups unsalted vegetable broth, or more as needed
1/4 cup heavy cream
Freshly ground black pepper
Micro basil, for garnish
Pesto Grilled Cheese Croutons, recipe follows
2 cups packed fresh basil
2 cloves garlic, roughly chopped
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest
Pinch kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
Eight 1/2-inch slices bread, cut from a loaf of pain de mie
4 slices sharp or extra-sharp aged Cheddar, thinly sliced
3 tablespoons unsalted butter, softened
3 tablespoons mayonnaise

Steps:

Preheat the oven to 425 degrees F.
Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

PESTO CROUTONS

Pesto Croutons image

This is one of those why didn't I think of this-type recipes. From Company's Coming Garden Greens cookbook.

Provided by COOKGIRl

Categories European

Time 20m

Yield 2 cups

Number Of Ingredients 3

Ingredients

2 cups day old French bread or 2 cups Italian bread, cut into 1/2-inch cubes
4 tablespoons pesto sauce
1 -2 tablespoon vegetable oil

Steps:

Preheat oven to 375 degrees.
Place all ingredients in large bowl and toss until well coated.
Arrange the bread cubes singly on a large baking sheet. Bake for about 10-12 minutes, turning once or twice, until light golden brown and crisp.
Turn off oven and allow croutons to cool completely. Store in airtight container in refrigerator.

Nutrition Facts : Calories 410.8, Fat 10.6, SaturatedFat 1.7, Sodium 779.5, Carbohydrate 66.4, Fiber 3.8, Sugar 0.3, Protein 11.3

Tips:

Use fresh basil for the best flavor. If you don't have fresh basil, you can use dried basil, but it won't be as flavorful.
Use a good quality olive oil. The olive oil will help to bring out the flavor of the basil and the other ingredients.
Don't overcook the croutons. Croutons should be golden brown and crispy, but not burned.
If you don't have a food processor, you can chop the basil and pine nuts by hand. However, a food processor will make the job much easier.
You can use any type of bread for the croutons. However, a sturdy bread, such as a baguette or ciabatta, will hold up better than a softer bread.

Conclusion:

Pesto croutons are a delicious and versatile snack or side dish. They are easy to make and can be used in a variety of dishes. You can add them to salads, soups, or pasta dishes. You can also serve them as a snack with your favorite dipping sauce. No matter how you serve them, pesto croutons are sure to be a hit!

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