13 Ingredients
  • 4 slices thick-cut sourdough bread
  • 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
  • 2 plum tomatoes, cut into thick slices
  • 1 cup fresh basil pesto, recipe follows
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup Parmesan or Romano
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil
Nutrition
2848
142% daily value
2 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

303% 197

Saturated

263% 53

Trans

- 0

Monounsaturated

- 73

Polyunsaturated

- 23

Carbs

58% 173

Carbs (net)

- 160

Fiber

50% 13

Sugars

- 19

Sugars, added

- 0

Protein

209% 104

Cholesterol

70% 209

Sodium

203% 4868

Calcium

196% 1965

Magnesium

68% 274

Potassium

33% 1157

Iron

116% 21

Zinc

88% 13

Phosphorus

220% 1539

Vitamin A

76% 681

Vitamin C

90% 54

Thiamin (B1)

149% 2

Riboflavin (B2)

122% 2

Niacin (B3)

81% 16

Vitamin B6

30% 1

Folate equivalent (total)

143% 574

Folate (food)

- 257

Folic acid

- 186

Vitamin B12

92% 6

Vitamin D

0% 1

Vitamin E

72% 14

Vitamin K

833% 666
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