This cheesy pesto garlic bread is packed full of fresh garlic basil pesto and stringy mozzarella cheese. Super simple to make and full of flavor! You’ll love how easy this bread side dish is to make!
I LOVE making pesto. Mostly because I can use whatever green I have on hand (basil, mint, arugula, etc.) and turn it into something crazy delicious that will last a lot longer in my fridge than the greens themselves.
Also, why does everything have to be sold in such large quantities?
Sometimes, I don’t want to buy a giant bag of basil. I need about ten leaves, and I’m left with 100. It’s so annoying.
That is why pesto is my jam and is always found in my kitchen.
This pesto was pretty traditional, but instead of just throwing it on pasta, I slathered it on bread, stuffed the bread with mozzarella cheese, and BOOM! I got myself the most amazing cheesy pesto garlic bread.
This recipe came about because I had a bunch of basil and two loaves of bread that needed to be used up ASAP.
I had bought the bread to go with homemade New England clam chowder, but then I forgot to cut it up and serve it with dinner.
Does this happen to anyone else?
I buy stuff and then forget to use it. I’m making it a goal this year to stop wasting food because, to be honest, it’s a problem.
I know, I’m the worst.
So I decided to use up the bread by slicing it, spreading it with homemade pesto, STUFFING it with mozzarella cheese, drizzling it with olive oil, sprinkling it with garlic powder, and finishing it off with Parmesan cheese.
You guys—YES, YES, YES! Seriously, eating this bread made me feel like Sally from When Harry Meant Sally.
You know what I mean!
PLUS I made my pesto in my Vitamix because I saved up a long time for that machine and I pretty much use it whenever I can.
BUT to be honest I really just saved up wedding money and gift cards so I didn’t really save up for too long.
If you’re a big time into soup, smoothies or if you just really love hot chocolate (Vitamix hot chocolate!) it’s highly recommended!
But if you don’t have one, make your pesto in whatever vessel you prefer—a blender or food processor are my favorite choices.
This cheesy pesto garlic bread is 100% perfection when served as a side with pasta, but I can also confidently say it makes a pretty awesome lunch.
You should probably serve with some protein, too, BUT I would never judge you if you went straight-up carb fest.
More pesto recipes
- Pesto Tortellini Salad
- Pesto Chicken Caprese Pasta
- Cranberry Pesto Chicken Burgers
- Pesto Gnocchi with Asparagus
Cheesy Pesto Garlic Bread
Ingredients
- 1-1/2 cups packed fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 4 cloves garlic
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1/4 cup water
- 2 (8-inch) bread loaves I used an Italian bread
- 2 cups shredded mozzarella cheese
Instructions
- In a blender (I used my Vitamix) or food processor add basil, Parmesan cheese, pine nuts, garlic, kosher salt, black pepper and lemon juice. Blend it a little to start breaking down the nuts and basil.
- While the blender or food processor is running drizzle in the olive oil and blend until combined.
- At this point take off the lid and scrape down the sides. Put the lid back on and drizzle in some water while the processor is running until you have reached your desired consistency. You should get about 3/4 cups pesto from this recipe.
- Preheat your oven to 350 degrees F and line a sheet pan with a silcone liner or parchment paper.
- For the bread, every 3/4 of an inch, slice down into the bread, but don't cut all the way through. You want to cut down the bottom but don't cut through the bottom crust.
- Spread some pesto in between each slice of bread making sure to cover the inside as you want the pesto flavor to be equally distributed through the bread. After that stuff shredded mozzarella cheese in between each slice.
- Add some pesto to the top of the bread spreading over the top and use the remaining mozzarella cheese to cover the bread.
- Add to the oven and tent loosely with foil. Bake for about 15 minutes or until the cheese is melted on the inside of the bread.
- Remove the foil and bake for another 5 minutes to help brown the top cheese.
- If desired sprinkle with a little grated Parmesan cheese before serving.