There are a few things that just taste like summer to me, and pesto is one of them. I have a little garden in our backyard, which unfortunately doesn’t get enough sunlight for me to grow things like tomatoes and peppers. But I can grow lettuce, kale, rainbow chard, and herbs really well. Last year I grew one basil plant, which clearly wasn’t enough to support my love of pesto. This year I’m considering growing four, especially since this pesto cheese bread is so delicious and easy to make.
You can use store-bought pesto for this recipe if you’d like, but I highly recommend making your own. Even if you buy your fresh basil instead of growing it yourself, homemade pesto is amazing. Any leftover pesto is delicious spread on a sandwich, mixed into scrambled eggs, or used as a dip. You can also freeze it for the next time the craving strikes.
This pesto cheese bread is the perfect appetizer or side dish to enjoy all spring or summer long. We enjoyed this along side my favorite chicken legs (recipe coming soon) and a green salad for a simple dinner. But it would be amazing served at a BBQ, with pasta for a cozy dinner with friends, or really anytime. I’m a big fan of garlic bread, but I may love this pesto cheese bread even more.
My pesto recipe uses almonds instead of pine nuts. I call it “poor man’s pesto” because pine nuts are so expensive. But also, almonds are always in my pantry, whereas pine nuts require a special trip. I swear this pesto is just as good and you’ll want to put it on everything. I’m writing this post at 6:30 am before my kids wake up, but that doesn’t stop me from craving a piece of this pesto cheese bread right now!
- 2 cups fresh basil
- ¼ cup almonds
- 2-3 cloves garlic
- ¼ cup shredded parmesan cheese
- ½ cup olive oil
- Salt and pepper to taste
- 1 loaf French bread
- 3 tbsp. melted butter
- 1½ cups shredded mozzarella cheese
- Preheat oven to 350 degrees Fahrenheit.
- Place basil, almonds, garlic, parmesan cheese, and olive oil in a food processor. Taste and add salt and pepper as desired.
- Cut the loaf of bread. As seen in the photos above, you can cut the bread in half lengthwise and then cut into pieces, or cut it into rounds.
- Brush the bread with melted butter. Spread with pesto and then top with mozzarella cheese.
- Bake for 10-12 minutes until cheese is melted and bread is toasty and golden brown.
- Serve immediately, enjoy!
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