Swirled Pesto and Parmesan Cheese Baked in a delicious loaf.
Calling all pesto lovers! You’ve got to try this Cheesy Pest Bread! If you love pesto then I’m sure you already use pesto with pasta and on pizza and probably as a sandwich spread, but how about baked right into a crusty loaf of bread?
I’ve been eating this bread alongside salads, with pasta topped with marinara sauce and as a savory treat all by itself.
This bread is rolled out like a sweet roll and filled with pesto and parmesan cheese. It’s then rolled into a log, shaped into an “S” and sliced across the top so all the deliciousness is exposed while it’s baking. Not only is this Cheesy Pesto Bread delicious, it’s also gorgeous.
As the bread rises, the slit begins to open a bit wider.
Just before baking it gets brushed with olive oil and sprinkled with more cheese.
Homemade bread filled with pesto and Parmesan cheese.
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 1/4 teaspoon yeast
- 1 egg
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 cups flour
- 1/2 cup pesto
- 1/3 cup Parmesan Cheese shredded
- 2 Tablespoons olive oil
- 2 Tablespoons Parmesan Cheese
In a large bowl for a stand mixer, add milk, water and yeast. Stir lightly and let stand for 5 minutes until bubbly.
Add egg, salt, olive oil and 1 cup of flour. Mix.
Add remaining flour one cup at a time, mixing between each addition.
Knead dough in machine for 5 minutes or by hand for 10 minutes.
Place in a large bowl that has been lightly greased with olive oil. Cover and let rise until doubled, about 1 hour.
Gently deflate dough and divide into two.
Roll out first piece into a long rectangle, approximately 6 X 18"
Add 1/4 cup of the pesto and half the parmesan cheese.
Roll dough together to form a long log. Place seam side down on a baking sheet lined with parchment paper or directly on the baking sheet lightly greased with olive oil.
Form bread into an "S" tucking ends into the log.
Gently slice through the top of the bread with a sharp knife. You want to slice through about a 1/4 of an inch.
Repeat with second piece of dough.
Cover and let rise for about 30 minutes.
Just before baking, brush olive oil on the dough and sprinkle on parmesan cheese.
Bake in a preheated 350 degree oven for 30 minutes.
The inspiration for this bread came from King Arthur Flour,
Other Great Recipes to Try
Homemade Pita Bread
Apricot Sweet Rolls
20 Comments
Mary Ann | The Beach House Kitchen
August 26, 2017 at 7:53 pmThese are so pretty Kathy! You make the best breads! Love that pesto filling!
Kathy
August 27, 2017 at 6:41 amThe pesto adds so much flavor!
Dawn - Girl Heart Food
August 28, 2017 at 4:40 amI do love pesto and I definitely love bread so this is a lovely combination Kathy! I bet this tastes (and smells) wonderful as it bakes! This one is definitely a beauty! Pinned 🙂 Have a wonderful week!
David @ Spiced
August 28, 2017 at 5:34 amOh, I am all about this recipe, Kathy! I love the sharpness of Parmesan, especially when it’s baked into fresh bread. And pesto. Oh man, we made SO much pesto this past weekend. I think it was somewhere between 1.5-2 gallons…not kidding! We gave some away to friends/neighbors, and then we froze the rest. I’m think I need to pull some of that out to make this bread now. 🙂 It looks delicious!!
Kathy
September 3, 2017 at 9:51 amThis bread is just perfect for you….and if you have any extra pesto, just send it my way! 🙂
Cheyanne @ No Spoon Necessary
August 30, 2017 at 9:23 amThose three words together – cheesy + pesto + bread – are music to my ears! This bread is SO pretty, Kathy! And it looks just delicious!! I could eat a dangerous amount of this and be perfectly content calling it dinner. I mean, it IS acceptable to just eat loaves of bread for dinner when they are this delicious, right?! 😉 Cheers, friend!
Kathy
September 3, 2017 at 9:38 amTotally acceptable to call this dinner! 🙂
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August 30, 2017 at 1:05 pmOh homemade bread how I love you!!! This is such a great idea – my basil and parsley plants are exploding – I need to make more pesto to then make some bread!!
karrie @ Tasty Ever After
August 30, 2017 at 7:08 pmPesto and bread are two of my favorite things!! I could eat this whole loaf in one sitting too 😉
Kathy
September 3, 2017 at 9:35 amMe too! It’s hard to stop once you get started!
Miriam - londonkitchendiaries.com
August 31, 2017 at 1:47 amLove the smell and taste of homemade bread and yours looks so gorgeous too! Pesto & cheese is such a great combination. Have a fantastic weekend, Kathy!
Kathy
September 3, 2017 at 9:33 amPesto and cheese are a match made in heaven!
Nicoletta @sugarlovespices
August 31, 2017 at 7:23 amYummy! Pinned it for future reference. Going to make it for sure!! We have our homemade pesto, and this is another great way to use it up!
Kathy
September 3, 2017 at 9:15 amHi Nicoletta! I think you’re going to love this bread! It has so much flavor from the pesto and cheese.
Adina
September 1, 2017 at 1:20 amOh, how lovely, this is the perfect bread for guests. And I still have dozens of various pesto jars in my freezer.
Kathy
September 3, 2017 at 9:05 amIt’s time to use up that pesto! I have just been making several batches of pesto and stocking my freezer. I’m hoping to enjoy this bread all year long!
Agness of Run Agness Run
September 1, 2017 at 5:58 amAs a passionate pesto lover, this recipe is my cup of tea! Can’t wait to give it a try, Kathy! Would you recommend some salad that goes with it?
Kathy
September 3, 2017 at 9:03 amThis would be lovely paired with just about any salad, but I think one with a tangy vinaigrette would be perfect!
Ashika | Gardening Foodie
September 2, 2017 at 2:51 pmI love homemade bread…it creates such a wonderful aroma around the home. This is a beautiful recipe, combining pesto into the bread. I am looking forward to trying out this recipe. Absolutely love it!!!
Kathy
September 3, 2017 at 9:01 amThe smell of bread baking is so delicious! This cheesy pesto bread is one of our favorites.