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A loaf of cheesy pull-apart pesto bread, hot from the oven.

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!
Servings: 8 servings
Chef Alli
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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Ingredients
 

  • 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

Herb Pesto

  • 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

Instructions
 

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.)

Notes

www.ChefAlli.com 

Nutrition

Calories: 410kcalCarbohydrates: 31gProtein: 12gFat: 27gSaturated Fat: 10gCholesterol: 43mgSodium: 564mgPotassium: 106mgFiber: 1gSugar: 2gVitamin A: 693IUVitamin C: 1mgCalcium: 185mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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