Recipe: Spinach Pesto Croutons

Recipe: Spinach Pesto Croutons
Posted on 09/08/2020
Try this delicious recipe as a party snack, appetizer or dinner. From the Spinach Tyme cookbook published by the Lenexa Historical Society.

Suggestion: Top a French break baguette with our fabulous Spinach Pesto.


1 loaf French bread, cut into 24 slices, ½ inch thick
3 Tbsp. olive oil, divided
2 C packed fresh spinach leaves
1 C fresh parsley
½ C pine nuts, toasted
1 ½ Tbsp. grated Parmesan cheese
1 clove garlic, minced
½ tsp. salt
Sliced cherry tomatoes and parsley for garnish


Preheat oven to 350 F. Place bread slices on baking sheet, brush with 2 Tbsp. olive oil. Bake 10 to 15 minutes until lightly browned; remove and set aside. In food processor or blender, puree remaining oil, spinach, parsley, pine nuts, cheese, garlic and salt until smooth. On each toasted bread slice, spread 1 Tbsp. Spinach Pesto. Garnish with tomatoes and parsley. Makes 24 servings.

Published Sept. 8, 2020