easy pesto

This cheesy pesto bread tastes like summer! It&#039;s made with an easy homemade pesto, and I pinky promise it&#039;s easier to braid this loaf than you&#039;d think!

Cheesy pesto bread

all purpose flour

(¼ oz) packet instant yeast

milk

egg (room temperature)

avocado oil

salt

sugar

basil ((packed))

garlic

pine nuts ((toasted))

extra virgin olive oil

Parmesan ((grated))

egg (whisked)

mozzarella

Add the flour and yeast to the bowl of a stand mixer fitted with hook attachment and mix on low speed until blended. Add all remaining dough ingredients, then mix on low speed for 30 minutes. Check after a few minutes to make sure all ingredients have been incorporated. If not, stop mixer, scrape down sides, then continue mixing.  Meanwhile, make the pesto.

To make the dough:

Place garlic and pine nuts in the bowl of a food processor with blade attached. Pulse until finely chopped. Add basil and pulse until well blended.

With the motor running, slowly drizzle in olive oil until a smooth sauce forms. Stir in Parmesan and set aside.

To make the pesto:

Turn dough out onto a lightly floured surface, pushing down on the down to release any bubbles. Gently pull the top of the dough down onto the bottom. Next, pull the right side of the dough over towards the left side. Pull the bottom of the dough up over to the top. Finally, stretch the left side of the dough over towards the right.

Turn the dough over so the seams are underneath. Smooth out the dough into a round ball, then transfer to a bowl sprayed with nonstick oil. Cover with plastic wrap and let sit for 20 minutes.

Turn the dough out onto a lightly floured surface. Use a rolling pin to roll dough out into a roughly 16&quot; x 10&quot; rectangle. Spread the pesto into a thin layer across the dough, leaving only a ½” border along the bottom. (Add shredded mozzarella on top, if using.)

Dip your finger in water, then run it along the bottom exposed part of the dough. Roll the rectangle from top to bottom lengthwise.

Leaving about 1-2" in tact at the top, take a sharp knife and cut the dough in half lengthwise. 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. Bake for 45-50 minutes, or until dough is browned and slightly crispy on the outside and fully cooked on the inside.

To assemble:

https://content.jwplatform.com/videos/Qofb9qJi.mp4

This braided pesto bread tastes like summer! It’s made with an easy homemade pesto, and I pinky promise it’s easier to braid this loaf than you’d think!

Braided Pesto Bread

Looking for an easy pesto recipe? This Broccoli Pesto recipe from Delish.com is the best.

Broccoli Pesto

broccoli,

basil leaves

c. extra-virgin olive oil

c. Parmesan

c. almonds

garlic,

kosher salt

It is a classic and Homemade Basil Pesto Recipe. This pesto is loaded with toasted pine nuts, Parmesan cheese, garlic ,  fresh basil leaves and olive oil.

EASY PESTO RECIPE 

Parmesan cheese

Basil leaves- 2 cups (60 gm)

Peanut nuts

Black Pepper- 1/4

Olive Oil- 1/2 cup (125 ml)

Combine grated Parmesan cheese, garlic clove,salt &amp; pepper in a food processor. Process until garlic is minced well.

Add fresh basil leaves and pine nuts &amp; beat until the basil leaves are finely ground.

At this point, use the motor running. Gradually add olive oil and blend until almost smooth. Don't over process.

Transfer to a small bowl, cover &amp; refrigerate. It can be stored up to 1 week.

Homemade Creamy Pesto Sauce Recipe - This terrifically easy homemade pesto sauce is rich, creamy, and packed with bright flavor. Make the creamiest, dreamiest basil pesto sauce in just 5 minutes with only a handful of simple and fresh ingredients!

Homemade Creamy Pesto Sauce Recipe

basil leaves (packed)

pine nuts

pecorino cheese (or parmesan)

garlic (peeled)

lemon zest

olive oil

heavy cream

salt and pepper

Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.

Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed.

Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.

Taste, then salt and pepper as needed. Refrigerate until ready to use.

https://content.jwplatform.com/videos/RmrR4Als.mp4

Homemade Creamy Pesto Sauce Recipe - This terrifically easy homemade pesto sauce is rich, creamy, and packed with bright summer flavors. Make the creamiest, dreamiest basil pesto sauce in just 5 minutes with only a handful of simple and fresh ingredients!

Homemade Creamy Pesto Sauce

This easy homemade pesto without pine nuts recipe comes together with only 5 simple ingredients. Homemade pesto is delicious and affordable.

Pesto Without Pine Nuts

nuts walnuts ({almonds, cashews, sunflower

basil

parmesan

In a heavy skillet on medium heat, toast nuts with olive oil until they are warm and fragrant (~5 minutes).

In a food processor, pulse the nuts/seeds into small pieces.

Add the basil, cheese, garlic, and salt and process until the mixture is finely chopped. Scrape down the sides as needed.

With the machine running, slowly drizzle in olive oil until the mixture has come together.

Sun-Dried Tomato Pesto is a fun and delicious twist on the traditional pesto recipe.Made with just a handful of ingredients, this recipe comes together quickly and adds the most amazing flavor to your favorite pasta, pizza, bruschetta, and more. Keep a batch on hand for a last minute appetizer, or mix it up in no time for a quick, easy, and flavor-packed dinner. No matter how you use it, you're sure to LOVE how easy, versatile and delicious this Sun-Dried Tomato Pesto is!

Sun-Dried Tomato Pesto

tomatoes

c. extra virgin olive oil

In a food processor, combine sun-dried tomatoes in...

In a food processor, combine sun-dried tomatoes in oil, basil, Parmesan, pine nuts, garlic, and salt.

While food processor is running, slowly add olive...

While food processor is running, slowly add olive oil until emulsified (*for a thinner consistency, add additional oil.)

Transfer to an airtight container and store in...

Transfer to an airtight container and store in the refrigerator for up to one week.

This pesto tofu sandwich recipe will absolutely blow your mind! It&#039;s simple, delicious, and most importantly, super filling. A triple win! Even if you&#039;re not a huge fan of tofu, you&#039;ll love this tofu pesto sandwich. It is creamy, has so much flavor, and is super easy to assemble! Plus, it will be ready in just 30 minutes! Ready to dig in? Let&#039;s get to it!

Pesto Tofu Sandwich Recipe

block of extra firm tofu (sliced ½-inch thick)

oregano

Sunflower Seed Pesto

tomato

butter lettuce leaves

sandwich bread

Drizzle the tofu slices with olive oil and sprinkle with the dried oregano.

Roast in a 375 degrees F oven for 15 minutes.

Once the tofu is done, assemble your sandwich. Spread one tablespoon of pesto on each slice of the sandwich, then place the lettuce, tomato, and tofu.

A delicious Thai Basil Pesto that will add a burst of flavour to so many dishes. It is easy to make and a great way to use fresh Thai basil leaves when they are in season. This recipe uses no cheese or dairy so is also suitable for vegans.

Thai Basil Pesto

c thai basil leaves, packed (washed and dried)

cashew nuts

peanuts

tsp chilli flakes

ml olive oil (or sesame oil

tsp sea salt (or

tsp rice wine vinegar

tsp caster sugar

lime juice from 1/2 lime, to taste

Place the Thai basil leaves into the bowl of a mini food processor followed by all the other ingredients.

Blend until the mixture forms a pesto like consistency. Scrape down the sides halfway through blending so everything is combined. Taste for seasoning and acidity - add more lime juice if required.

You can blend to a chunky consistency or longer for a smoother pesto.

Place into a jar or container and drizzle over extra olive oil so that it covers the pesto and forms a thin layer on top. This prevents air getting in and helps stop your pesto from browning. Seal and store for up to a week in the fridge or freeze in a sealed container for up to 4 months.Makes approximately 1 cup.

Top 8 easy pesto recipes from across the web

The most viewed easy pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy pesto bread

Broccoli Pesto

EASY PESTO RECIPE

Homemade Creamy Pesto Sauce Recipe

Pesto Without Pine Nuts

Sun-Dried Tomato Pesto

Pesto Tofu Sandwich Recipe

Thai Basil Pesto

Top 8 easy pesto recipes from across the web

The most viewed easy pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy pesto bread

Broccoli Pesto

EASY PESTO RECIPE

Homemade Creamy Pesto Sauce Recipe

Pesto Without Pine Nuts

Sun-Dried Tomato Pesto

Pesto Tofu Sandwich Recipe

Thai Basil Pesto

The most viewed easy pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine