A rustic stew demands a crusty baguette for sopping up whatever is left in the bowl. A fresh pesto is the ideal spread here. You can use walnuts or almonds in place of pine nuts and spinach or even parsley in place of the basil.
1 (4-oz.) whole-wheat French bread baguette, split lengthwise
1 cup packed baby spinach
1/2 cup packed fresh basil leaves
1 tablespoon toasted pine nuts
1 teaspoon minced garlic
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 1/2 tablespoons extra-virgin olive oil
Est. added sugars g
How to Make It
Preheat broiler with oven rack in upper middle position.
Place bread, cut side up, on a baking sheet; broil 2 minutes or until toasted.
Place spinach, basil, pine nuts, garlic, and cheese in a mini food processor; pulse until finely chopped. With processor running, gradually add oil; process until smooth. Spread evenly over bread; cut into quarters.