Parmesan Pesto Bread

This recipe is perfect for a quick lunch with friends, or as an appetizer.

The “pesto bread rolls” is a recipe that has been made by many people. The bread is covered in Parmesan cheese, fresh basil, and garlic. It can be eaten as an appetizer or main dish.

I am confident of a few things:

1) I’m on enzyme tablets, which make me nauseated; 2) All I want to eat are carbohydrates, which are easy on my stomach. 3) As a consequence, I consumed over half of one of these loaves.

So, as you can see, my judgment is a little skewed. Right now, I’m a carb-o-holic. This bread, on the other hand, is EVERYTHING. 

Pesto has always been a favorite of mine. It’s exactly right—lots of basil, pine nuts, and olive oil crushed together. It’s umami, aromatic, fresh, and flavorful all at once. So when my sister, who works on a farm, brought home the largest basil bunch I’d ever seen (leaves the size of maple leaves! ), I knew just what to do.

It’s also because I’ve been thinking about bread for the last, well, three weeks.

This loaf is ideal for an end-of-summer meal. It mixes the summertime flowery flavor with a light and artistic bread. Oh, and there’s a ton of parm in the mix. Nothing can possibly go wrong when parm is involved. In fact, it corrects everything.


How to bake bread with parmesan pesto

Don’t let the beautiful pesto swirls mislead you into thinking this bread is difficult to make—not! it’s You must first activate the yeast before making this parmesan pesto bread. In a microwave-safe basin, combine the buttermilk, water, and sugar and heat until warm but not hot (too hot may kill the yeast). Allow the mixture to remain on your counter for 5-10 minutes, or until it begins to froth. This indicates that the yeast is active and that the bread will rise.

Toss the yeast mixture with the oil, egg, and salt, then combine everything in a stand mixer. Start the mixer on low and gradually add the flour, one cup at a time. Allow the dough to knead for at least 10 minutes. When it keeps its form in a ball but is still somewhat sticky to the touch, it’s been properly kneaded. Place the dough in an oiled basin, cover with plastic wrap, and refrigerate for approximately an hour in a warm place (it should double in size).


Make the pesto while the bread rises. To create homemade pesto, combine all of the ingredients in a food processor and pulse until a smooth sauce develops. If you don’t have pine nuts on hand, walnuts or almonds will do (but pine nuts have a much stronger taste, so use them if you can!).

The dough is next rolled and shaped, which is the more technical portion of this pesto bread recipe. The procedures are detailed in the recipe below, but basically, you need to lay out the dough into a big rectangle, spread the pesto over it, wrap it up like a log, then twist it over itself, ensuring sure the seam is always facing up (this will keep the pesto inside the bread and will prevent it from leaking out).

Cut the huge twist in half and place each twisted loaf in the bread pans that have been prepared. The bread will then need to rise for another 45 minutes before baking.


I wish you everyone a wonderful weekend. I’ll be hanging around with this parmesan pesto bread if you need to contact me.



To make the bread

  • a third cup of buttermilk
  • 2/3 cup liquid
  • 1 teaspoon of sugar
  • 1 packet instant active yeast (2 1/4 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 big room-temperature egg
  • a half teaspoon of salt
  • 3 quarts flour

To make the pesto

  • 2 tablespoons basil leaves
  • 1/4 cup extra virgin olive oil
  • a half teaspoon of salt
  • lemon juice, 2 tablespoons
  • pine nuts, 2 tablespoons
  • 1 cup parmesan cheese, grated


  1. Microwave the milk, water, and sugar in a small bowl for 45 seconds, or until warm but not hot. Toss in the yeast and give it a good swirl. Allow for a 5-minute rest period. The yeast should froth, indicating that it is active. Stir in the oil, egg, and salt after that.
  2. Fill a standing mixer with the dough hook attachment. Reduce the mixer’s speed to low and gradually add the flour, 1 cup at a time. Allow 5-10 minutes for the dough to knead. Smooth and somewhat sticky dough should be able to stay together in a ball.
  3. Coat a large mixing bowl with oil and add the dough. Wrap the dough in plastic wrap and place it in a warm place to prove for 1 hour, or until it has doubled in size.
  4. Make your pesto while the bread is proving. Pulse all of the ingredients, except the parmesan, until they mix together in a food processor. Remove from the equation.
  5. Preheat oven to 350°F. Line two bread pans with parchment paper. Remove from the equation.
  6. Prepare a broad work surface with flour. Make a 12 x 20-inch rectangle out of the dough. Spread the pesto all over the dough, evenly covering it. On top, grate the parmesan cheese.
  7. Roll the dough into a log (about 20 inches long). Cut the dough in half lengthwise with a serrated knife (you will end up with two very long half cylinders). Fold one half-cylinder over the other with the cut side facing up, then repeat with the second half-cylinder to make a long twist.
  8. To make two 10′′ twists, cut the twist in half. Place each twist carefully into the prepared bread pans, then cover loosely with plastic wrap or a kitchen towel. Allow dough to rise for another 45 minutes in a warm environment.
  9. Preheat the oven to 375 degrees Fahrenheit. Preheat oven to 350°F and bake for 35 minutes, or until golden brown on top. Because the surface of the loaf might be baked while the middle is still doughy, you’ll want a rich golden hue. Please use caution.

More simple bread recipes may be found at:

Apple Cinnamon Swirl Bread

Rum Monkey Bread with Butter

Mini Zucchini Breads with Chocolate

Soda Bread from Ireland

Banana Bread Carrot Cake

The “pesto bread recipe” is a delicious, easy to make dish that is perfect for any occasion. With just a few ingredients and simple steps, anyone can make this bread with ease.

Frequently Asked Questions

What is pesto bread made of?

A: It is made from grated Parmesan cheese, basil, pine nuts and olive oil.

How do you use pesto instead of pasta?

A: Traditionally, pesto is made by blending fresh basil leaves with pine nuts and garlic. You can also substitute grated Parmesan cheese for the pine nuts or use all-purpose flour instead of breadcrumbs in your pesto recipe.

What goes well with pesto?

A: Pesto goes well with many things, some of which include bread, pasta or vegetables.

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