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Basil Pesto Bread

Basil Pesto Bread

  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    30 m
KBehrens2

KBehrens2

At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
  2. Preheat the broiler.
  3. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
  4. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.
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Reviews

JENN_77
45

JENN_77

5/16/2006

Yummy, I used a baguette. I would have given it 5 stars if you instructed to lightly toast the bread first. (The pesto/tomatoes make it soggy. Pesto was fantastic, I used basil and parsley mixed and added a little salt and pepper. I have plenty pesto left over for tomorrows dinner which I will toss with pasta and shrimp alfredo. FYI - pine nuts are also called pignoli nuts and you can find them near your olives, pickles etc. or in your pasta sauce section in your supermarket. I toasted in small non skillet by itself for a minute or two.

PuffNoodle
17

PuffNoodle

1/18/2005

These are so freaken good! My husband and kids love these so much that I have to double the batch each time I make them. I agree with the last review, you can get away with less olive oil.

PHLORADA
16

PHLORADA

10/8/2006

Awesome! My fiance doesn't prefer basil but loves this! Always the first to go at parties! Use fresh moz and parm...it makes a difference! Also, use baguette slices lightly toasted on both sides to avoid soggines. Watch pines nutss , as they burn very easily!Thanks for the great recipe!

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