Go Back
Cheesy Pesto Garlic Bread Recipe
Ben Carraoli

Cheesy Pesto Garlic Bread Recipe

I just made this cheesy pesto garlic bread, and honestly, it blew me away! The combination of gooey mozzarella, fresh basil pesto, and soft garlic bread is irresistible. I love how it’s simple to make but tastes like something straight out of a fancy restaurant. Every bite is bursting with flavor, and the aroma alone is enough to make anyone hungry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 small bunches of fresh basil 60g/2oz total – Use fresh basil for a vibrant flavor; frozen basil doesn’t have the same aroma.
  • 4 tbsp pine nuts optionally toasted – Toasting enhances the nutty flavor.
  • 1/2 cup / 40g freshly grated Parmesan – Freshly grated cheese melts better and tastes richer.
  • 1/2 cup / 120ml extra virgin olive oil – Use good quality olive oil for the best flavor.
  • 3 cloves of garlic – For that signature garlicky punch. Use 1 clove if you want milder flavor.
  • 1/2 tsp salt or to taste – Adjust according to the saltiness of your cheese.
  • 1/4 tsp black pepper or to taste – Freshly cracked is best.
  • 1 x 14oz / 400g loaf of bread – Flat soft loaf works best; French or Italian bread is ideal.
  • 2.5 cups / 250g shredded mozzarella – Mozzarella melts perfectly and gives the gooey texture.

Method
 

  1. Preheat your oven to 350°F / 180°C. While it heats, get your ingredients ready. This ensures everything goes smoothly when assembling the bread.
  2. Add fresh basil, pine nuts, Parmesan, garlic, salt, and pepper to your food processor. Slowly pour in olive oil and pulse until smooth. Taste and adjust seasoning as needed.
  3. Cut your loaf in half lengthwise. Press down gently if it’s too circular to create a flatter surface for spreading.
  4. Evenly spread the garlicky pesto across the bread halves. Wrap in foil, making a tent shape, and bake for 10-12 minutes to warm through.
  5. Unwrap the foil, sprinkle shredded mozzarella generously over the bread. Bake uncovered for another 5-8 minutes until cheese is golden and bubbly.
  6. Slice the bread into pieces and serve immediately while cheese is stretchy. Perfect as a side or snack!

Notes

  • I always use freshly grated Parmesan—it melts so much better.
  • I lightly toast pine nuts before adding them; it gives the pesto a deeper flavor.
  • Don’t skip the foil tent; it keeps the bread soft and prevents the cheese from burning.
  • I find slicing the bread evenly makes for better presentation and easier serving.