Source: Kathleen Bruno | Category: Appetizers

Basil Pistou Croutons

These fresh croutons pair great with a creamy soup. Canola oil’s neutral taste doesn’t interfere with the basil and garlic punch of the pistou (Provençal cold sauce).

Basil Pistou Croutons


  • Croutons:
  • canola oil cooking spray
  • 6 slices (1/4-inch thick) baguette
  • 2 tsp canola oil 10 mL
  • Basil Pistou:
  • 1 garlic clove
  • 1 Tbsp water 15 mL
  • 1/4 cup grated Parmesan cheese 60 mL
  • 1 cup (packed) fresh basil leaves 250 mL
  • 1/8 tsp salt 0.5 mL
  • 1/8 tsp ground black pepper 0.5 mL
  • 2 Tbsp canola oil 30 mL


  • For croutons: Preheat oven to 400 °F (200 °C). Spray baking sheet with canola oil cooking spray. Brush baguette slices on both sides with oil. Place on baking sheet and cook until crisp and golden brown, about 10 minutes.
  • For pistou: In blender with motor running, drop garlic through feed tube. Turn off motor, and add remaining ingredients. Process to a smooth paste. Turn off motor, scrape down sides of bowl and push ingredients to bottom of blender periodically. When completely smooth, place in refrigerator in air-tight container until needed (for up to 3 days). Just before serving, stir to recombine.
  • To serve: Spread generous layer of pistou on each crouton. Serve immediately


6 croutons

serving size

1 crouton, 2 tsp (10 mL) pistou

nutritional analysis

Per Serving

Total Fat8 g
Saturated Fat1 g
Cholesterol5 mg
Carbohydrates5 g
Fiber0 g
Sugars0 g
Protein3 g
Sodium170 mg
Potassium23 mg