Basil Pesto Bread

1. In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.

2. Preheat the broiler.

3. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.

4. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.

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Nutrient	Quantity
Total fats	132.1049 g
Protein	13.002 g
Carbohydrates	14.3981 g
Energy	1264.7975 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.893 g
Water	6.0043 g
Aspartic acid	0.4691 g
Calcium, Ca	177.34 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	3.9975 g
Fiber, total dietary	1.3748 g
Fatty acids, total saturated 22:0	0.1623 g
Carotene, beta	8.6375 g
Niacin	1.5626 mg
Vitamin A, RAE	8.3375 g
Arginine	0.8524 g
Riboflavin	0.0932 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.6214 g
Glutamic acid	1.0358 g
Sodium, Na	233.855 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3835 g
Total lipid (fat)	132.1049 g
Manganese, Mn	3.071 mg
Fructose	0.0236 g
Proline	0.2331 g
Fatty acids, total saturated 16:0	13.543 g
Fatty acids, total saturated 8:0	0.0112 g
Sucrose	1.1644 g
Choline, total	23.6285 mg
Sugars, total	1.5716 g
Serine	0.2932 g
Fatty acids, total saturated 10:0	0.0253 g
Fatty acids, total saturated 18:0	2.6995 g
Vitamin B-6	0.1258 mg
Selenium, Se	9.7482 g
Ash	2.2441 g
Fatty acids, total saturated 18:1 undifferentiated	83.2795 g
Pantothenic acid	0.1414 mg
Phenylalanine	0.1879 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.4687 mg
Betaine	0.243 mg
Thiamin	0.1448 mg
Retinol	7.8 g
Methionine	0.092 g
Iron, Fe	3.5732 mg
Carbohydrate, by difference	14.3981 g
Phosphorus, P	343.2425 mg
Folate, total	16.655 g
Tocopherol, gamma	4.6595 mg
Fatty acids, total saturated 4:0	0.0324 g
Alanine	0.2387 g
Cholesterol	4 mg
Valine	0.2494 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	21.7674 g
Glycine	0.2452 g
Glucose (dextrose)	0.0236 g
Fatty acids, total saturated 14:0	0.1004 g
Zinc, Zn	2.8465 mg
Isoleucine	0.1959 g
Fatty acids, total saturated 12:0	0.028 g
Fatty acids, total polyunsaturated	22.9159 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.353 g
Vitamin A, IU	40.5275 IU
Folate, DFE	16.655 g
Tryptophan	0.0401 g
Vitamin C, total ascorbic acid	2.142 mg
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.5244 g
Fatty acids, total saturated 6:0	0.0192 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.1767 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	83.3892 g
Fatty acids, total saturated	17.1933 g
Histidine	0.1219 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	85.4206 g
Threonine	0.1343 g
Folate, food	16.655 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	18.6597 mg
Magnesium, Mg	94.2125 mg
Lysine	0.1987 g
Potassium, K	346.6275 mg
Cystine	0.1014 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 package	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	0.25 cup	74	8	1
rom tomato	3	0	0	0
pine nut	0.25 cup	227.1375	4.4145	23.0749
basil leaf	3 cups	0	0	0
italian bread	1 loaf	0	0	0