Directions:
- Heat olive oil in a skillet over medium heat. Add garlic; cook 30 seconds. Pulse torn baguette in a food processor for coarse crumbs. Add breadcrumbs, pine nuts, and Parmigiano-Reggiano; cook 2 minutes or until toasted, stirring occasionally. Remove from heat; stir in basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.25 Kcal (2316 kJ) | ||
| Calories from fat | 318.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.36g | 54% | |
|---|---|---|---|
| Cholesterol | 107.55mg | 36% | |
| Sodium | 750.45mg | 31% | |
| Potassium | 74.47mg | 2% | |
| Total Carbs | 14.94g | 5% | |
| Sugars | 7.32g | 29% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 43.51g | 87% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 410.2 Kcal (1717 kJ) | ||
| Calories from fat | 235.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.22g | 54% | |
|---|---|---|---|
| Cholesterol | 79.74mg | 36% | |
| Sodium | 556.41mg | 31% | |
| Potassium | 55.22mg | 2% | |
| Total Carbs | 11.08g | 5% | |
| Sugars | 5.42g | 29% | |
| Dietary Fiber | 1.8g | 10% | |
| Protein | 32.26g | 87% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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