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Crispy bread cubes seasoned with pesto
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (small) of Pesto croutons (30 g) has 140 calories. That works out to 465 calories per 100 g. It contains 17.9 g of carbs, 3.1 g of protein, 6.1 g of fat and 1.1 g of fiber. Its 8.4 µg of Selenium covers 15% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 serving (small) · 30 g
140
KCAL / 30G
Carbs
17.9g
· 7% DV
Protein
3.1g
· 6% DV
Fat
6.1g
· 8% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 9% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 0.93 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 258 mg | 11% |
| Total carbohydrate | 17.9 g | 7% |
| Fiber | 1.1 g | 4% |
| Protein | 3.1 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (small) | 30 g | 140 kcal |
| 1 tablespoon (small) | 8 g | 37 kcal |
| 1 serving (extra small) | 15 g | 70 kcal |
| 1 cup (medium) | 30 g | 140 kcal |
| 1 cup (large) | 45 g | 209 kcal |
| 1 pack (medium) | 50 g | 233 kcal |
| 100 g | 100 g | 465 kcal |
| 1 pack (large) | 100 g | 465 kcal |
Calculated from 465 calories per 100 g.
Pesto croutons are crisp bread cubes seasoned with pesto. They add a crunchy texture and a basil-and-herb flavor to salads, soups, and other dishes, and can be made at home or bought ready to use.
Toss bread cubes with pesto, spread them in a single layer on a baking sheet, and bake until crisp and golden at the edges. Turn them once while baking so they brown evenly, then let them cool before serving or storing.
Pesto croutons work well on tomato soup, vegetable soup, green salads, and pasta. Add them just before serving so they stay crisp, rather than letting them sit in broth or dressing.
Keep pesto croutons away from moisture: add them to soup or salad at the last moment, and store cooled croutons in an airtight container in a cool, dry place. If they soften, briefly reheating them in the oven can restore some crunch.
Yes, pesto croutons can be made in a skillet. Toss bread cubes with pesto and cook over medium-low heat, turning frequently until crisp; high heat can scorch the pesto before the bread dries out.
Crusty bread such as a baguette or sourdough makes sturdy pesto croutons, while day-old bread is easy to cube and toast. Cut the pieces to a similar size so they crisp at roughly the same time.
Yes, sprinkle pesto croutons over pasta just before serving for extra crunch. They pair especially well with tomato-based or pesto pasta, but adding them too early lets the sauce soften the bread.
Homemade pesto croutons are best within a few days, stored fully cooled in an airtight container at room temperature. Discard them if they develop an off smell or any sign of mold, and avoid sealing them while warm because trapped steam makes them soft.
Yes, pesto croutons can be frozen in a sealed freezer-safe container, though they may lose some crispness. Reheat them straight from frozen in the oven until hot and crunchy; avoid thawing them on a damp surface.
No, pesto croutons are seasoned with pesto, which commonly brings basil, garlic, and olive-oil flavors, while garlic croutons mainly emphasize garlic. Recipes vary, so some pesto versions may also have a noticeable cheesy or nutty flavor.
Vitamins
B1
0.11mg · 9% DV
B3
1.14mg · 7% DV
Folate
22.2µg · 6% DV
Vitamin E
0.78mg · 5% DV
Minerals
Selenium
8.4µg · 15% DV
Sodium
258mg · 11% DV
Manganese
0.22mg · 10% DV
Phosphorus
50mg · 7% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 serving (small) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pesto croutons are small cubes of bread tossed with pesto and baked or toasted until crisp. The pesto draws on the classic sauce from Liguria in north-west Italy, usually associated with basil, olive oil and cheese; the croutons bring its herby, savoury flavour to bread.
Their crunchy edges and toasted centres make them an easy topping for salads and soups, or a snack alongside a drink. They are especially at home with Italian-style tomato soup or a simple green salad, though they work with many everyday dishes. Bread and oil make them fairly energy-dense, so a small handful adds plenty of crunch without overwhelming a lighter meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.93g
MONOUNSATURATED
3.06g
POLYUNSATURATED
1.53g
Omega 6:3 ratio 28.8:1
Above the ideal 4:1 (28.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.