Oh My Veggies · by Liz★ 4.5 (2)
Vegan Garlic Bread with Kale Pesto
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 5%
CARBS 11G18% OF CAL
1G FIBER9G OTHER1G TOTAL SUGAR
FAT 22G80% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread topped with garlic oil and vibrant kale pesto enriched with pine nuts. A flavorful vegan take on garlic bread that works as an appetizer or side.
componentamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups torn kale leaves
- 1/4 cup olive oil
- 2 tablespoons pine nuts
- 1 garlic clove (peeled)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 4 tablespoons minced garlic (from about 4-5 garlic cloves)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 baguette (cut in half lengthwise)
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 5%
CARBS 11G18% OF CAL
1G FIBER9G OTHER1G TOTAL SUGAR
FAT 22G80% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 181mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.