INGREDIENTS
1
Garlic clove
1 tbsp
Parsley, fresh
1
jar Red bell peppers, roasted
1
Shallot
4 cups
Chicken broth, low-sodium
1 tbsp
Tomato paste
1/4 cup
Pesto, refrigerated
1
Salt and pepper
1 tbsp
Olive oil
6
Sourdough bread, slices
1 tbsp
Butter
1/4 cup
Half-and-half