• Andrew Zimmern Cooks: Seasoned Bread Crumbs


Lemon, Garlic & Herb Bread Crumbs

By Andrew Zimmern

After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house for use on salads, vegetables, scrambled eggs and pasta. I think learning how to make fresh, homemade bread crumbs will transform your food life. Great food is about balanced flavors and textural contrast—adding a healthy dose of crunchy seasoned bread crumbs to your favorite pasta dish is a good place to start.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Seasoned Bread Crumbs


  • 1/4 pound day-old Italian bread, torn into chunks
  • 1 garlic clove, minced
  • Pinch of chile flakes
  • 1 teaspoon lemon zest
  • 1/4 cup lightly packed parsley leaves
  • 6 basil leaves
  • 2 tablespoons olive oil
  • Salt
  • Pepper


Preheat the oven to 325 degrees F. In a food processor, pulse the bread with the garlic, chile flake, lemon zest, parsley and basil. With the machine running, pour in the olive oil. Process until coarse crumbs form. Season with salt and pepper, then spread on a large-rimmed baking sheet. Bake for 20 minutes, until golden and crisp; let cool.

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