Pesto Garlic Bread Recipes

PESTO GARLIC BREAD RECIPE

Steps:

• Preheat the oven for 350°F.
• Slice the bread evenly from the top leaving half an inch at the bottom.
• Combine basil pesto and garlic.
• Stuff pesto mixture on to the bread.
• Sprinkle grated cheese over the top.
• Bake them for about 10 minutes or until cheese melts down.
• Serve Pesto Garlic Bread immediately.

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.

PESTO BREAD WREATH RECIPE BY TASTY

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

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!