Liven Up Any Salad with Pesto Croutons

And they can be stored for up to 1 week or make ahead and freeze


These simple croutons are great for using up stale bread and you can use any type of bread you like.  Just cut the bread into cubes – you can make large rustic ones or tiny dainty ones – its totally up to you (I used 3 slices of shop bought brown cut into small cubes).  Heat 2 tbsp of olive oil and 1 tbsp of butter in a pan on a low heat.
Add two heaped teaspoons of red or green pesto and mix it into the oil and butter.  Then add the bread cubes and season with freshly ground seasalt and black pepper.  Keep the croutons moving in the pan over a medium heat until they start to turn brown and crispy. They will crisp up more when they cool.  Turn off the heat and place on kitchen paper to drain up any excess fat.
Store in an airtight container for up to a week or freeze and use as required.



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