Best 2 Pesto Croutons Recipes

Indulge in the delightful symphony of flavors that Pesto Croutons bring to your culinary repertoire. These crispy, golden-brown croutons, infused with the vibrant essence of pesto, elevate any dish they adorn. From classic salads to hearty soups and savory pasta, Pesto Croutons add a touch of sophistication and irresistible crunch. With three distinct recipes to choose from, this article caters to every taste and preference. Discover the simplicity of the Classic Pesto Croutons, where the harmonious blend of basil, pine nuts, and Parmesan cheese takes center stage. Embark on a culinary adventure with the Sun-Dried Tomato Pesto Croutons, where tangy sun-dried tomatoes add a burst of Mediterranean sunshine to each bite. And for those who crave a touch of smokiness, the Roasted Red Pepper Pesto Croutons, infused with the sweet and smoky allure of roasted red peppers, offer a captivating taste experience. Let your taste buds embark on a journey of delectable textures and flavors as you explore the world of Pesto Croutons.

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 a variety of herbs in your pesto. Basil is the classic choice, but you can also add parsley, cilantro, arugula, or mint.
Toast the nuts in your pesto before adding them to the food processor. This will bring out their flavor and make them more fragrant.
Use a good quality olive oil in your pesto. The better the olive oil, the better the pesto will taste.
Don't over-process your pesto. You want it to be chunky, not smooth.
Taste your pesto as you make it and adjust the seasonings as needed.
Use pesto as a sauce for pasta, pizza, or grilled meats.
Add pesto to your favorite sandwich or wrap.
Stir pesto into scrambled eggs or omelets.
Use pesto as a dip for vegetables or crackers.
Freeze pesto in ice cube trays for easy use later.

Conclusion:

Pesto is a versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With a little creativity, you can find endless ways to enjoy pesto. So next time you're looking for a flavorful and easy-to-make sauce, give pesto a try!

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