Pesto Bread

November 8th, 2009 by chuck

pesto and cheese bread

I had some leftover Pesto sitting in the fridge calling out my name to be used up. I decided to use it in a bread. Well, it turned out beautiful with a savory flavor of the basil, roasted pine nuts, olive oil and Parmesan cheese. The color is stunning and the bread is filled with swirls of emerald green.

I love the look of the top of this bread. I rolled the dough like a jelly roll, then cut down the middle lengthwise and braiding the two pieces together, with the cut side always facing up. This gives the bread a wonderful lumpy, swirly look. While baking I could smell the pesto as it baked into the bread. The intense flavor is to die for. I think this bread would be delicious with a steaming bowl of tomato soup. So good!

pesto_bread_slice

For a step by step class for this great bread recipe Pesto Bread click here.

For a printable bread recipe card of this Pesto Bread click here.

For more free bread recipes go to our parent website at Cookingbread.com.

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Posted in Cheese Bread, Savory Bread | 32 Comments �

32 Responses to “Pesto Bread”

  1. on 08 Nov 2009 at 5:15 pm   tia

    hmmm i have some pesto asking to be used up too! will try this. thx

  2. on 08 Nov 2009 at 5:26 pm   Rosa

    A very flavorful bread! Lovely!

    Cheers,

    Rosa

  3. on 08 Nov 2009 at 6:31 pm   Debby

    This is gorgeous! I never thought to use pesto in a bread, and it’s pure genius! This one goes into my MUST MAKE SOON file. Thanks for the tutorial.

  4. on 08 Nov 2009 at 10:05 pm   Trish

    Well now, this is a totally great idea! Now I am going to dig into my fridge and see what I have in there…

  5. on 09 Nov 2009 at 10:46 am   Kevin

    I really like the sound of a pesto bread!

  6. on 09 Nov 2009 at 11:09 am   Michelle

    Genius. This is a great idea and I bet just delicious.

  7. on 09 Nov 2009 at 2:04 pm   Gwynne

    This looks unbelievable and I *need* to make that this week.

    Thanks for the post, if I make it I’ll do a tutorial/update!

  8. on 09 Nov 2009 at 3:26 pm   Biz

    Holy yum! I just bought basil on sale for .50 a bunch but it has to be used asap!

    Thanks for this recipe!

  9. on 09 Nov 2009 at 4:41 pm   Sara

    Awesome! I tried to make some pesto rolls once like cinnamon rolls, but it was a bit of a fail. I will have to try your method out next time :)

  10. on 09 Nov 2009 at 8:55 pm   Stephanie

    This looks amazing! What a great use for extra pesto.

  11. on 10 Nov 2009 at 10:57 am   bridget{bake at 350}

    Oh……..I NEED this bread!

  12. on 12 Nov 2009 at 2:31 am   Jennifer

    I can just imagine how yummy this must be! Wonderful idea.

  13. on 12 Nov 2009 at 3:52 pm   farida

    What a great way to use up pesto! Your bread looks great. I am saving this recipe to make one day. Thank you, Chuck!

  14. on 13 Nov 2009 at 8:59 am   Aparna

    Have lots of basil and I shall make this soon (unlike the Black Forest buns that took me a year!)

  15. on 14 Nov 2009 at 6:16 pm   Cynthia

    I too have some pesto in the fridge! Definitely going to make this!

  16. on 14 Nov 2009 at 8:15 pm   Biz

    Chuck, while my basil went bad and I used store bought pesto, this was a wonderful bread. Much softer than I anticipated, but very good – love the feel of this dough!

    I am going to post about it tonight.

    Thanks again for the recipe!

  17. on 14 Nov 2009 at 10:12 pm   It was a Mama Rini’s Day! « Biggest Diabetic Loser

    [...] I found this recipe for Pesto Bread and knew it was going in my ever growing pile of things to make.  While it only had two tablespoons of olive oil, it was such a supple dough, and called for powdered milk as one of the ingredients!  The only difference is I chose to make mine into baguettes, not typical bread loaves. [...]

  18. on 15 Nov 2009 at 1:22 pm   Natalie

    Absolutely delicious with great flavor and delicate texture – I made the loaves with my dill walnut pesto and they were praised highly by all!

  19. on 16 Nov 2009 at 10:50 pm   Hel in Beijing

    Hi, This is the first time I have used a recipe from this website and it was fantastic! I didn’t use any extra Parmesan inside the bread as I wanted it to have a strong pesto taste not a cheesy taste. The bread had a wonderfully soft texture and the pesto wasn’t too over powering. In fact next time I will probably add more. We had it with pumpkin soup and it was great.

    Next time I might try mini rolls or baguettes.

    Thanks so much!

  20. on 17 Nov 2009 at 11:16 pm   Shreya

    Very tasty bread. Thanks a loaf :)

  21. on 19 Nov 2009 at 12:39 am   anniem

    This is the reason why I run every day. But it is WORTH IT.

  22. on 20 Nov 2009 at 4:00 pm   Kelly @ EvilShenanigans

    That looks fantastic! OMG … can you imaging pesto bread croutons?? Because I can …

  23. on 21 Nov 2009 at 9:54 pm   queen of string

    I used up some left over apple and msutard sauce in some of the dough and some edamame hummous in the rest and cooked each as a braid. Stunning and devoured by all. Made nice toasts too.

  24. on 23 Nov 2009 at 4:54 pm   Hilary

    What a gorgeous bread. Love the crouton idea above… :)

  25. on 23 Nov 2009 at 6:48 pm   Jade

    I made this amazing bread on the weekend for a family get together. My in-laws were so impressed and I’m not surprised. The marbelling effect of the pesto is just beautiful and the taste divine! Thank you for the inspiration and helping me to get some brownie points with the fam… hehe :)

  26. on 24 Nov 2009 at 9:50 pm   Virginia

    Incredible flavor and presentation. I made mine
    into 6 mini loaves as there are only 2 of us now.

    I think this is a great recipe to experiment shapes with as it is very pliable. Thanks from
    one who grew up in the Okanagan Valley and now live in Las Vegas.

  27. on 30 Nov 2009 at 7:02 pm   Jade

    I loved this bread so much that I made it again this past weekend… only this time with Sundried Tomato Pesto. Try it. Amazing!

  28. on 08 Dec 2009 at 8:29 am   Sarah

    Hello,

    I can’t find skim milk powder(I live in Egypt), can I substitute it with full cream milk powder?

    Thanks!

  29. on 15 Dec 2009 at 2:51 am   Eric

    Hi,

    Can the skim milk powder be subsituted with fresh milk? If so, would it be 2 cups excluding 2 cups of water?

    Thanks!

  30. on 22 Dec 2009 at 12:01 pm   Molly

    This is some of the best bread I’ve ever made or eaten! Thanks for the recipe (and pictures).

    Thank you also for the technique. I can’t wait to try it with other fillings!

  31. on 22 Dec 2009 at 7:14 pm   michelle

    I really enjoyed the bread, and had a lot of fun doing the technique. I am a budding bread maker and I think I’ve found a new favorite thing to do!!!

    Can’t wait to try more of your recipes.

    Thanks,

    Michelle

  32. on 22 Feb 2010 at 9:02 am   Pesto Bread « Tastydesu — where delicious food lives

    [...] Pesto Bread Adapted from The KneadforBread [...]

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