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Pull one slice of garlic bread away from loaf with cheese pulling away
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5 from 4 votes

Cheesy Pesto Garlic Bread

Cheesy Pesto Garlic Bread is the twist on garlic bread you never knew you needed. With an easy homemade pesto, this is THE ultimate finger food! Makes 12 pieces.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: finger food
Servings: 6
Calories: 470kcal
Cost: £1.50 / $2

Equipment

  • Food Processor (for pesto)
  • Plastic Spatula (for spreading)
  • Foil (for baking)
  • Oven Tray

Ingredients

Homemade Garlicy Pesto

  • 2 large handfuls Fresh Basil (2 packed cups, approx 60g/2oz)
  • 4 tbsp Pine Nuts, optionally toasted
  • 1/2 cup / 40g Freshly Grated Parmesan
  • 1/2 cup / 125ml Extra Virgin Olive Oil, or as needed
  • 3 cloves of Garlic (see notes)
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, or to taste

Cheesy Bread

  • 1x 14oz/400g loaf of Bread (see notes)
  • 2 - 2 1/2 cups / 200-250g Mozzarella, shredded
  • Fresh Parsley, finely diced to serve

Instructions

  • Preheat oven to 356F/180C.
  • Pop all of your pesto ingredients in a food processor apart from the oil and pulse. Gradually pour in oil until evenly combined and desired texture.
  • Slice your loaf of bread in half and spread the pesto over, ensuring you spread right to the edges. Individually wrap the bread in foil like a tent, making sure the foil isn’t touching the pesto. Bake in the oven for 10mins.
  • Take bread out, unwrap foil and sprinkle with mozzarella. Place back in the oven until the cheese goes golden and gooey (another 10mins or so).

Video

Notes

a) Bread - Use a flatfish loaf, no longer than around 12” and 14oz/400g in weight. Try and use a soft loaf or it’ll go too crunchy in the oven. French or Italian bread works great.
b) Garlic - For pesto GARLIC bread use the 3 cloves of garlic. For just a regular pesto I only use 1 clove.
c) Pesto - Do check out my post on how to make basil pesto for extra tips and tricks on getting perfect pesto. You could also use chive and parsley pesto and sun dried tomato pesto for this recipe!
d) Make ahead - Fresh is best, but you could bake the whole thing, allow to cool, then wrap and store in the fridge. Pop back in at the same temp until heated through. You could also spread the pesto and store after that. Then just remove, bake, add cheese and bake.
e) Calories - Shared between 6.

Nutrition

Calories: 470kcal | Carbohydrates: 37.32g | Protein: 21.3g | Fat: 26.56g | Saturated Fat: 4.617g | Polyunsaturated Fat: 4.89g | Monounsaturated Fat: 15.327g | Trans Fat: 0.082g | Cholesterol: 14mg | Sodium: 1033mg | Potassium: 193mg | Fiber: 2.9g | Sugar: 1.36g | Vitamin A: 1450IU | Vitamin C: 2.5mg | Calcium: 500mg | Iron: 2.9mg