Toasted Bread with Red Pesto
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
204
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 238 mg | (6 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 lg slices Toast
- 50 grams green Olives (pitted)
- 200 grams sun-dried Tomatoes (in oil)
- 2 garlic cloves
- 1 red chili pepper
- 1 yellow chili pepper
- 2 Tbsps Pine nuts
- ½ bunch Basil
- 2 Tbsps olive oil
- Sea salt
- Parmesan (freshly grated)
Preparation steps
1.
Halve the olives lengthwise and cut into strips.
2.
Rinse the chili peppers and halve lengthwise. Remove the seeds and thinly slice.
3.
Peel the garlic. Finely chop the garlic, drained sun-dried tomatoes, and the pine nuts. Transfer to a bowl. Chiffonade the basil (reserving a few leaves for garnish), and add to the garlic mixture. Mix in the chilis, olives, and oil. Season to taste with the sea salt.
4.
Spread the pesto onto the toasted slices of bread. Serve, garnished with the parmesan cheese and basil leaves.
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