Best 20 Pesto Bread Recipes

BASIL PESTO BREAD ROUNDS

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

BRAIDED BREAD WITH PESTO

Steps:

• Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
• Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
• Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
• Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
• Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
• Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
• Bake in the preheated oven until cheese is melted, 7 to 9 minutes.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!

PESTO PARMESAN BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto. , When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

PESTO PULL-APART BREAD

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Steps:

• Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
• Heat the grill to high.
• Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
• Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
• Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO

Steps:

• Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
• Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
• Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.

12 LAYER TURKEY PESTO PANINI BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend for 30 seconds, or until thick and saucy.
• Add the Parmesan and salt and blend for another 30 seconds, or until thoroughly combined.
• Cut the top off the loaf of bread. Use a serrated knife to cut a circle in the center of the bread, then use a large spoon to scoop out the inside. Try to keep bread in one piece.
• Use a rolling pin to roll the excess bread into one flat piece of bread. Spread melted butter on both side of the rolled out bread and bake for 10 minutes, or until golden brown.
• Remove the toasted bread from the oven.
• Assemble the sandwich: Place bread bowl in an oven-safe pan. Spread pesto on the bottom of the inside of the bread bowl, then layer in half of the mozzarella slices, 4 slices of tomatoes, 5 slices of turkey, and 4 chopped slices of bacon.
• Top with the toasted bread and brush with pesto. Add the remaining bacon, turkey, tomato, and cheese. Finally, spread pesto on the bottom lid of the bread and over the cheese. Place the lid of bread on top of it and then press down with a heavy oven-safe pan.
• Bake for 20 minutes, or until golden brown.
• Enjoy!

PULL-APART CHEESY PESTO BREAD

Steps:

• Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
• Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
• Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
• Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
• Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
• Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
• Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
• Remove from loaf pan and let cool.
• Top with parsley (optional), slice and serve.
• Enjoy!

BASIL PESTO BREAD

Steps:

• In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
• Preheat the broiler.
• Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
• Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.

GRILLED PESTO FRENCH BREAD

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.
• When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.
• Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

BREAD MACHINE PESTO-PINE NUT BREAD

Steps:

• Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.
• In small bowl, mix pesto and 2 tablespoons flour until well blended. Stir in pine nuts. Add filling at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan. Cool on cooling rack.

PESTO BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil., Transfer to a greased 8-in x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

PESTO BREAD

Steps:

• Put all the ingredients in the bread machine according to manufacturer's input order.
• Bake on basic bread cycle.

PESTO BREAD

Steps:

• Preheat oven to 400°F. Cut bread into 16 slices, leaving slices attached at bottom. Season pesto to taste with salt and pepper. Spread on 1 cut side of each bread slice. Wrap loaf in foil. Bake until heated through, about 15 minutes. Unwrap and serve immediately.

FRENCH BREAD WITH PESTO AND PEPPERS

Steps:

• Preheat oven to 350.
• Spread pesto on the cut sides of both loaves of bread.
• Arrange red peppers on the bottom two halves, and sprinkle cheese over peppers.
• Replace the top halves of bread.
• Wrap each loaf in aluminum foil.
• Bake for 20 minutes, or until cheese melts.
• Cut into 2 inch pieces.

GRILLED PESTO-CHEESE BREAD

Steps:

• Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Cut loaf of bread in half lengthwise. Spread each half with pesto. Sprinkle with cheese.
• Place bread, cheese sides together, on foil; wrap securely using double fold seals, allowing room for heat expansion.
• When grill is heated, place wrapped bread on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, rotating and turning over occasionally, until bread is warm and cheese is melted.
• Carefully unwrap bread to allow steam to escape. Separate loaf into 2 halves; cut each into 6 pieces. Serve immediately.

MULTI GRAIN PESTO RYE BREAD

Steps:

• Mix all dry ingredients together. In the bread machine: pour the water pesto and oil, add the flour mixture, add the yeast. Program the bread machine until 2nd rise. After the second rise,carefully take out the dough and put it on a baking sheet. It should be risen shaped like an oval ball. Make 2 cuts with a knife. Preheat oven 375F, put the bread in oven for 30min. Great cold or the next day.