Pesto Loaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROVOLONE PESTO LOAF



Provolone Pesto Loaf image

This recipe was given to me by someone I worked with. He told me that his wife makes this & everyone loves it. He was VERY right. When I go to party's and I have to bring something my friends ask me to make this recipe and it always disappears. I hope you enjoy this as much as all my friends do.

Provided by Dolly K

Categories     Cheese

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 6

3/4-1 lb provolone cheese, sliced thin (divide in 3's)
1 (7 ounce) jar roasted red peppers
2 (8 ounce) packages cream cheese, softened so that is very spreadable.
3 cloves garlic, crushed
1 (7 ounce) container pesto sauce
1 loaf Italian bread or 1 loaf French bread

Steps:

  • You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
  • Drain the roasted peppers and pat them dry, chop into small pieces.
  • Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
  • Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
  • Take the damp cloth napkin and line the loaf pan.
  • Make sure your push the napkin into the corners as much as possible.
  • Then Layer: (Spread each item out ot the edges as much as possible).
  • 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
  • 1/3 of the Pesto Sauce (thin layer).
  • 1/2 of the Roasted Red Peppers.
  • 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
  • Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
  • Turn out onto platter.
  • Remove the napkin (the napkin will be oily).
  • Garnish with Fresh Basil or Parsley.
  • Using a spreader cut into the loaf and spread it onto the bread.
  • Serve with Italian or French Bread.

PROVOLONE PESTO LOAF



PROVOLONE PESTO LOAF image

Categories     Cheese

Yield 1 loaf

Number Of Ingredients 10

1 lb provalone cheese, sliced thin
1/2 c sundried tomatoes, oil packed
Pesto, your favorite recipe, about 1 c
GARLIC CREAM
8 oz cream cheese
1/4 c butter, softened
1 clove garlic, minced
1/4 c shelled pistachios or pinenuts
pepper to taste
Mix all cream ingredients then blend in the nuts.

Steps:

  • LOAF ASSEMBLY 1. Line loaf pan with damp cheesecloth, let excess hang over sides 2. Line pan with half provalone cheese, pressing edges to seam. Divide remaining cheese into 3 portions. 3. Layer the pan in following order: --spread 1/2 the pesto over provolone in the bottom of pan --a layer of provolone cheese --sprinkle with 1/2 the sundried tomatoes --spread all of the garlic cream and nuts --sprinkle with remaining sundried tomatoes --another layer of provolone cheese --remaining pesto --final layer of provolone 4. Fold cheesecloth over loaf. Press firmly to compress. Refrigerate at least 2 hrs, but overnight is best. To serve, fold cheesecloth back and invert onto serving plate. Remove cheesecloth completely. 5. Garnish: Pansy flowers, fresh basil, nuts, etc. Serve with crackers or thinly sliced french bread.

PESTO MEAT LOAF



Pesto Meat loaf image

This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

PESTO:
2 garlic cloves, peeled
1/3 cup olive oil
1 cup fresh basil leaves
3/4 cup cooked long grain rice
1/4 cup chopped walnuts
1/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
MEAT LOAF:
1/2 cup quick-cooking oats
1/2 cup finely chopped green onions
1 egg, lightly beaten
1/4 cup salsa
2 garlic cloves, minced
1/2 teaspoon salt
2 pounds lean ground beef

Steps:

  • Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

PESTO SANDWICH LOAF



Pesto Sandwich Loaf image

This Italian sandwich comes from the World Hearth site. Did change the portion amount after Crafty's review.

Provided by WiGal

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 loaf sourdough bread, round, uncut
6 ounces smoked chicken, sliced
1/4 cup pesto sauce
1 medium yellow bell pepper, cut in rings
1 medium tomatoes, sliced
8 slices mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cut off top 1/3 of the bread loaf. hollow bread loaf leaving about 1/4 inch of the bread wall.
  • Layer 1/2 of each ingredient; then repeat.
  • Replace top of loaf.
  • Wrap tightly in foil.
  • Bake 40 minutes.
  • Let stand 5 minutes.

Nutrition Facts : Calories 786.9, Fat 23.1, SaturatedFat 10, Cholesterol 68.3, Sodium 1941.9, Carbohydrate 105.1, Fiber 6.5, Sugar 1.9, Protein 38

PESTO MEAT LOAF



Pesto meat loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 12

2 pounds lean ground pork
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons finely chopped garlic
1 cup fine bread crumbs
1/3 cup toasted pine nuts
1 cup finely chopped, loosely packed fresh basil
1/2 cup finely chopped, loosely packed parsley
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Fresh tomato sauce (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Put the pork in a mixing bowl. Add salt and pepper.
  • Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
  • Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
  • Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams

PESTO BRUSCHETTA LOAF



Pesto Bruschetta Loaf image

French bread layered with pesto, tomatoes and cheese - broiled into a delicious appetizer that serves a bunch. Ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 4

1 loaf (1 pound) French bread, cut horizontally in half
1/2 cup pesto
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped, or 1 small tomato, chopped (1/2 cup)
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
  • Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 145, Carbohydrate 16 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 270 mg

BRAIDED BREAD WITH PESTO



Braided Bread with Pesto image

This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.

Provided by Jones

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 8

Number Of Ingredients 13

1 cup packed fresh basil
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 tablespoon chopped walnuts
⅛ teaspoon kosher salt
2 teaspoons yeast
1 cup warm water
2 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon cornmeal

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.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF



Pesto and Roasted-Vegetable Sandwich Loaf image

Wow your guests with this easy-to-make layered sandwich!

Provided by Bree Hester

Categories     Entree

Time 2h20m

Yield 16

Number Of Ingredients 12

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

Steps:

  • Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
  • Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
  • Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
  • Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg

MEAT LOAVES WITH PESTO SAUCE



Meat Loaves with Pesto Sauce image

The pesto sauce adds herb and cheese flavor that makes this recipe unique. If you're a family of two, prepare the whole recipe and use the leftovers for sandwiches.-Lou Ganser, Grafton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 18

PESTO SAUCE:
2 cups fresh spinach or parsley
2 garlic cloves, peeled
1/2 cup walnuts
1 cup olive oil
1 tablespoon dried basil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
MEAT LOAVES:
1/2 cup seasoned bread crumbs
1/4 cup finely chopped onion
1 can (8 ounces) tomato sauce,divided
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 tablespoon canola oil
1/4 cup water

Steps:

  • In a blender, combine pesto ingredients. Cover and process until a paste forms. Set aside. , In a bowl, combine bread crumbs, onion, 2 tablespoons tomato sauce, egg, salt, pepper and 3 tablespoons pesto sauce. Crumble beef over mixture and mix well. Shape into four loaves. , In a skillet, heat oil. Brown meat loaves on all sides. Combine 1 tablespoon pesto sauce, water and remaining tomato sauce; pour over meat. Cover and simmer for 20 minutes or until meat is no longer pink. Serve the loaves topped with tomato-pesto sauce. Refrigerate or freeze remaining pesto sauce for later use.

Nutrition Facts :

More about "pesto loaf recipes"

CHEESY PESTO BREAD LOAF | SARA LEE® BREAD RECIPES
cheesy-pesto-bread-loaf-sara-lee-bread image
2017-10-13 Place bread slices in a 9-by-5-inch loaf pan. 2. In a small bowl mix together butter, garlic and 2½ tablespoons of pesto. Using a pastry brush, …
From saraleebread.com
Servings 6-9
Total Time 25 mins
Estimated Reading Time 40 secs


25 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO
2021-07-15 Pesto might just be the perfect flavor enhancer. It features a well-rounded balance of peppery basil, buttery pine nuts and salty Italian …
From foodnetwork.com
Author By


PARMESAN PESTO BREAD - BROMA BAKERY
2015-08-07 Instructions. In a small bowl, microwave the milk, water, and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in oil, egg, and salt. Pour mixture into a standing mixer fitted with a dough hook.
From bromabakery.com


PESTO AND CHEDDAR LOAF | THE ANNOYED THYROID
1. Preheat oven to 200C / 180C fan-forced. Grease and line a loaf tin. 2. Place the flour, baking powder, oil, eggs and milk in food processor and mix until combined. 3. Add the cheese and pesto and stir gently until combined. 4. Put the mixture in …
From theannoyedthyroid.com


BRAIDED PESTO BREAD RECIPE (WITH VIDEO!) - WELL SEASONED STUDIO
2019-06-24 Turn the dough cut side up, then twist to form a braided pattern. Place rolled dough into a loaf pan (10 ½” x 5 ½” x 3″) lined with parchment paper. If the dough is too large, tuck the ends underneath. Cover with plastic wrap and let sit for 2 – 2 ½ hours. When ready, preheat oven to 375 F. Brush loaf with egg wash.
From wellseasonedstudio.com


PESTO SOURDOUGH LOAF RECIPE
Pesto sourdough loaf recipe. Learn how to cook great Pesto sourdough loaf . Crecipe.com deliver fine selection of quality Pesto sourdough loaf recipes equipped with ratings, reviews and mixing tips. Get one of our Pesto sourdough loaf recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 89% Pesto Sourdough Loaf Bhg.com Pesto and …
From crecipe.com


PESTO MOZZARELLA LOAF RECIPE - PILLSBURY.COM
2010-10-25 Steps. 1. Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted. 2. Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.
From pillsbury.com


TWISTED PESTO CROWN LOAF | CTV NEWS
2021-11-17 Into the bowl of a stand mixer, place 2 cups flour. In a measuring cup or small bowl, mix together the yeast and ¼ cup water. Let stand until foamy. Meanwhile, in …
From regina.ctvnews.ca


CHEESY PESTO GARLIC BREAD {A QUICK EASY PIZZA NIGHT SIDE DISH}
2017-08-22 Instructions. Preheat oven to 400. Mix together your butter, minced garlic and garlic powder and spread on cut side of each slices of bread. Brush with pesto and sprinkle with cheese. Bake for about 15 minutes or until cheese is melted and bubbly.
From tornadoughalli.com


PESTO GARLIC BREAD - BEYOND THE CHICKEN COOP
2021-01-11 Preheat oven to 400 degrees. Place bread on tin foil on top of baking sheet. 1 loaf French bread. Melt butter with Italian seasonings. ½ cup butter, ¼ teaspoon Italian seasonings. Spread butter on both sides of cut bread. Spread pesto oven the butter. 1 cup pesto. Place bread back together and wrap in foil.
From beyondthechickencoop.com


ROASTED GARLIC PESTO LOAF - FLY-LOCAL
Let cool for 10 minutes. Squeeze garlic cloves out of their skin and mash to a smooth paste. Set aside. In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, salt, and herbs. Heat milk, water, and 2 tablespoons butter until very warm (120° F to 130° F); stir into dry ingredients. Stir in egg, roasted garlic and Parmesan cheese.
From fleischmannsyeast.com


BASIL PESTO LOAF - DIARY OF A RECIPE COLLECTOR
Instructions. Preheat oven to 400 degrees. Slice bread in half length-wise. Spread each slide with softened butter. Spread each side with pesto. Sprinkle with red pepper flakes and parmesan. Bake for 10 minutes. Turn on broiler to high and cook for 1-2 more minutes. Watch carefully under broiler so that the cheese doesn't burn.
From diaryofarecipecollector.com


47 DELICIOUS WAYS TO USE PESTO | ALLRECIPES
2021-02-08 Heirloom Tomato Tart with Pesto and Mozzarella. "In these last days of summer, I made this fresh and light summer tomato tart," says recipe creator lolalobato. "I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes."
From allrecipes.com


IRRESISTIBLE PESTO BREAD - LA CUCINA ITALIANA
2021-06-03 Pesto Bread. Ingredients: 1 loaf of wheat bread (around 1 lb.) 5 oz. Emmental cheese 5 oz. pecorino cheese, grated (preferably Tuscan Pecorino) 5 oz. homemade pesto extra-virgin olive oil. Method: Preheat the oven to 400°F. Begin by slicing the bread lengthwise, without separating the two halves, so that it opens like a book.
From lacucinaitaliana.com


RECIPES FOR PESTO SANDWICH LOAF
Recipes: pesto focaccia sandwich for six, pesto tuna sandwich, pesto focaccia sandwich, pesto ncheese sandwich, pesto sandwich loaf, pesto eggplant sandwich, pesto ham prosciutto & cheese sandwich. resepi sos salsa | resepi tiramisu hanieliza | resepi pork chop | kek vegetarian recipe | cara memasak pork chop | resepi biskut almond butter | resepi nachos salsa | coklat …
From cooktime24.com


ROASTED VEGGIE HERO WITH PESTO - JOY BAUER
Preheat oven to 400°F. Place 2 to 3 baking sheets on the countertop. Add all the sliced vegetables to a large mixing bowl. In a small bowl, make the marinade by combining the vinegar, Italian seasoning, salt and pepper. Whisk to combine and …
From joybauer.com


MEATLOAF WITH PESTO RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Meatloaf With Pesto Recipe are provided here for you to discover and enjoy. Healthy Menu. Fast Food Healthy Breakfast Options Healthy Breakfast Fast Food Restaurants Healthy Fast Food Breakfast Options ...
From recipeshappy.com


PESTO MEAT LOAF RECIPE: HOW TO MAKE IT - FOOD NEWS
Pesto meat loaf Recipe. Preheat oven to 350°F (177°C). Cover a baking sheet with parchment paper. In a large bowl, mix together the ground beef, egg, and seasonings. Form the meat mixture into a loaf, about 9 x 5" (23 x 12 cm), and place in the middle of the parchment paper. Drizzle with olive oil and sprinkle with some extra Italian seasoning.
From foodnewsnews.com


PESTO SWIRL LOAF | LODGE CAST IRON
Directions. Pesto. Pulse pine nuts, parmesan cheese, garlic, salt, and basil in a food processor until combined, 1 minute. With the food processor on, slowly add olive oil until the pesto becomes smooth, about 1 minute. Bread. Mix water and milk and heat to lukewarm. Stir in the yeast and let sit while you sift the dry ingredients.
From lodgecastiron.com


ZUCCHINI AND PESTO BREAD LOAF RECIPE - THE SPICE HOUSE
1/4 cup olive oil. Preparation Instructions: Directions For Zucchini Bread. 1. Preheat oven to 350 degrees F (177 degrees C). Brush an 8 x 4 inch loaf pan with a bit of oil, then line pan with parchment paper, set aside. 2. Grate zucchini, then place between a few sheets of paper toweling to remove excess moisture. Set aside.
From thespicehouse.com


PESTO MEATLOAF RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pesto Meatloaf Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes With Green Peppers Easy Healthy Lunch Meal Prep Easy Healthy Meal Prep Lunch ...
From recipeshappy.com


PESTO LOAF – REMEDY RESULTS
2021-06-01 1/4 cup pesto; 1 cup diced roasted red pepper; 1/4 teaspoon black pepper . Instructions: Mix ingredients in a large mixing bowl. Preheat oven to 375 degrees. Spray olive oil spray evenly in a medium glassware dish. Place mixed ingredients into the glassware dish and level evenly. Bake at 375 degrees for 50 minutes. Portions: 3.5 oz. for women ...
From remedyresults.com


HOW TO MAKE BRAIDED PESTO BREAD | KITCHN
2020-01-21 Make the pesto: While the dough is rising, make the pesto. In the bowl of a food processor fitted with a blade, combine the basil, garlic, Parmesan cheese, lemon zest, and pine nuts. Cover and process in 3 to 4 (45-second) pulses until it is puréed and looks slushy; the leaves should be fully broken down. Remove the plunger from the feed tube, turn the food …
From thekitchn.com


KETO ITALIAN MEATLOAF AND PESTO MAYO - RECIPE - DIET DOCTOR
2020-07-08 Preheat oven to 350°F (177°C). Cover a baking sheet with parchment paper. In a large bowl, mix together the ground beef, egg, and seasonings. Form the meat mixture into a loaf, about 9 x 5" (23 x 12 cm), and place in the middle of the parchment paper. Drizzle with olive oil and sprinkle with some extra Italian seasoning.
From dietdoctor.com


PESTO MEAT LOAF RECIPE
Pesto meat loaf recipe. Learn how to cook great Pesto meat loaf . Crecipe.com deliver fine selection of quality Pesto meat loaf recipes equipped with ratings, reviews and mixing tips. Get one of our Pesto meat loaf recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Pesto Crecipe.com Do you know how to make a delicious basil …
From crecipe.com


CHEESY PESTO PULL APART BREAD - CARLSBAD CRAVINGS
Using a serrated knife, make 1″ diagonal cuts through the bread, leaving the bottom crust intact. Turn the bread and make diagonal cuts in the opposite direction, creating a crosshatch pattern. Meanwhile, pour the melted butter into the cuts of the bread. Then, use a spoon to drip the pesto into the cuts of the bread.
From carlsbadcravings.com


PESTO SOURDOUGH LOAF | BETTER HOMES & GARDENS - BHG.COM
Instructions Checklist. Step 1. Add the ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Advertisement.
From bhg.com


PESTO LOAF - VEGAN BY EDEN
2020-07-01 If you love pesto as much as I do then you will absolutely LOVE this pesto loaf! It combines the two best things: bread and pesto. This is really easy to make but just takes a bit of time and patience waiting for the dough to rise. I ate this whole thing - over a couple days but still. So delicious! I will include a link to my pesto recipe below but you can also use one from the …
From veganbyeden.com


TURKEY PESTO MEATLOAF | BEV COOKS
2017-07-18 Instructions. Preheat oven to 350. In a food processor, combine the basil, almonds, lemon juice, parmesan cheese, garlic, and a pinch of salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency. Heat the other Tbs. of oil in a large sauté pan.
From bevcooks.com


PESTO PARMESAN LOAF | DESSERT NOW DINNER LATER
2021-09-07 Instructions. In the bowl of a stand mixer, combine water, yeast & sugar. Stir & let mixture sit until bubbly about 3-5 minutes. Add melted butter, pesto, dry milk powder & salt. Using the dough hook, start the mixer & gradually add the flour 1 cup at a time until the dough balls up & does not stick to the sides.
From dessertnowdinnerlater.com


PESTO SOURDOUGH LOAF RECIPE - FOOD NEWS
Pesto Sourdough Loaf. Recipe is pretty basic: 100% bread flour, 75% hydration, 20% starter, 2% salt. Pesto is from Bon Appetit's BA Best Pesto. 1 level 1 cafffeind · 2m you should do this with pesto and mozzarella/parm cheese 1 More posts from the Sourdough community 1.0k Posted by u/ajwitty 6 days ago $0.99 store finds Let's talk about flour ...
From foodnewsnews.com


ITALIAN PESTO MEATLOAF - COOK BETTER THAN MOST RESTAURANTS
Form the meat into a loaf either with your hands or using a loaf pan as a mold. Place the meat on the baking sheet and into the oven for 35-40 minutes, then top the loaf with the reaming pesto and Parmesan. Then return to the oven for about 20 minutes or until internal temperature is a least 155 degrees. Serve with a spoonful of marinara sauce ...
From cookbetterthan.com


RECIPE: PESTO MEATLOAF – TWIN CITIES
2013-04-09 1 egg white. Salt. Freshly ground black pepper. To prepare oven, baking sheet: Preheat oven to 400 degrees. Line baking sheet with …
From twincities.com


PESTO MEATLOAF RECIPE | CDKITCHEN.COM
Place the pesto ingredients in the order listed in a food processor or blender; cover and process on low until a paste forms. In a bowl, combine the first 6 meatloaf ingredients; add the pesto. Add the beef and mix well. Press into a greased 9x5" loaf pan. Bake at 350 degrees F for 50-60 minutes or until no longer pink, draining off the fat ...
From cdkitchen.com


BRAIDED PESTO BREAD | BAKED BY RACHEL
2014-02-27 Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow yeast to proof. To the bowl of a stand mixer, fitted with dough attachment, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed to medium high, mixing until dough comes together in a clean ball.
From bakedbyrachel.com


COTTAGE LOAF WITH PESTO | ONLY CRUMBS REMAIN
2017-09-17 The Cottage Loaf is a British classic. The dough is shaped with one ball positioned ontop of the other and is baked in a hot & steamy oven to create a wonderful crust. This Cottage Loaf recipe with added Pesto contains the delicious flavours and aromas of pesto making it perfect for cheese sandwiches, or even served with a tomato soup, for ...
From onlycrumbsremain.com


Related Search