1/3cupolive 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.)