Garlic bread is okay, but you haven’t tasted anything like this Cheesy Pull-Apart Pesto Bread! The flavors of homemade pesto (made with zesty garlic, grated Parmesan, and fresh herbs) will put that boring garlic bread to shame! #pullapartbread #ItalianSides #garlicbread #homemadepesto
Cheesy Pull-Apart Pesto Bread
Take your Italian dishes back to Italy with this creamy, cheesy, flavor-packed side. Whether you dip it in marinara and serve it as an appetizer or pair it with my Instant Pot 5-Minute Italian Pasta, you’ll never want plain ol’ garlic bread again. It’s beautiful, it’s delicious, and the fragrant smell of roasted garlic, butter, and herbs will flood your kitchen.
Homemade Pesto Bread (with extra pesto!)
Pesto is a simple combination of garlic, herbs, and Parmesan, carefully blended together with olive oil, or your favorite cooking oil. Sometimes olive oil can dominate the flavors, so I like to use Wright Sunflower Oil. I make mine in my Cuisinart Food Processor and it’s finished in minutes! Then you can store your pesto in an airtight container in the refrigerator for up to a week. Add it to salads, stir into pastas, or spread it on a crusty bread!
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Pesto for Any Occasion
You can also wow your guests with this aromatic Pan-Seared Swai Fillet with Basil-Mint Pesto. Adding mint gives the pesto an extra punch of flavor that you won’t find in the store-bought kind. And you will be floored by how easy it is to whip up and how much depth it adds to your dishes.
Printable Recipes for Cheesy Pull-Apart Pesto Bread:
Cheesy Pull Apart Pesto Bread
Cheesy Pull-Apart Pesto Bread is beautiful, delicious, and the fragrant smell of roasted garlic, butter, and herbs will totally flood your kitchen. After this, plain ole garlic bread won't cut it!
- 1 loaf French or Italian bread
- 1/3 cup unsalted butter, melted
- 1/2 cup pesto, recipe below
- 1/2 cup mayonnaise
- 1 1/2 cups shredded Italian five-cheese blend
- 1/3 cup fresh basil leaves
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro
- 3 cloves garlic, crushed
- 1/2 tsp. red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup olive oil, I actually used Wright Sunflower Oil in this recipe
- kosher salt, to taste
- freshly ground black pepper, to taste
Prepare the Bread
Using a serrated knife, make 1″ diagonal cuts across the loaf while leaving the bottom intact. Repeat this, cutting it again in the opposite direction
Pour the melted butter in between the cuts of the bread and distribute evenly. (This step is done a little easier if you have a second set of hands to gently pull the bread apart as you pour the butter down into the loaf.)
In a small bowl, combine pesto with mayonnaise. Use a small spoon or spreader to spread the pesto/mayo mixture down into the cuts of the loaf.
Transfer loaded loaf to a large sheet of heavy-duty aluminum foil. Now, using your fingers, stuff the cheese down into the cuts of the loaf, on top of the pesto mixture.
Wrap loaf in foil and bake at 375 degrees F for 15-20 minutes. Open foil and bake an additional 5-10 minutes.
Remove from oven and let loaf rest for 10 minutes before serving.
Prepare the Pesto
In a food processor bowl, combine herbs with garlic, red pepper flakes, and Parmesan cheese. Pulse processor to combine ingredients.
Add sunflower oil in a steady stream until mixture is emulsified. Season pesto to taste with salt and pepper.
Store pesto in a glass jar with a lid for up to a week in the fridge. (If oil separates from pesto, simply stir to combine.)
Shared on Weekend Potluck
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