Grilled baguette with parsley & orange pesto

Grilled baguette with parsley & orange pesto

Total: 25 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 170 kcal
, Fat: 10 g
, Carbohydrate: 15 g
, Protein: 4 g

Summer wouldn't be summer without a BBQ. This baguette is quick to make and complements any BBQ buffet. It's also a great way to use up pesto leftovers. Of course, any kind of pesto can be used for this recipe, red or green, vegan or with parmesan. Have fun trying out different variations and enjoy a BBQ-filled summer.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

2 garlic cloves, finely chopped
1 organic orange, use grated zest only
60 g parsley (approx. 3 bunches)
60 g basil (approx. 3 bunches)
3 tbsp pine nuts
60 g Pecorino, grated
1 ¼ dl olive oil
salt and pepper to taste

Fill and toast the baguette

1 baguette
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How it's done

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Pesto

Puree the garlic, orange zest, herbs, pine nuts, Pecorino and half of the oil. Stir in the rest of the oil, season.

Fill and toast the baguette

Make incisions into the baguette at 2 cm intervals, but don't slice all the way through. Spoon the pesto into the openings.

Wrap the baguette in foil and grill all over for approx. 5 mins.

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