Cheesy Pesto Garlic Bread Recipe
One of my favorite parts of a good pasta meal is the garlic bread. I love trying out new crunchy bread recipes that sometimes shine brighter than the meal itself. I guess it all started when I was younger and my mom would serve us white buttered sandwich bread. I always wish it was toasted so now, I serve garlic bread to my family.
I admit, I am not choosy or picky at all with which type of bread I use to create homemade garlic bread from. I pretty much buy whatever catches my eye. Some weeks it is French bread, Italian Bread, or even Ciabatta bread. It all depends which is cheaper! During a recent shopping trip, fresh basil was on sale so I decided to pick up a small block of Parmesan and make my famous Cheesy Pesto Garlic Bread.
Pesto without pine nuts is one of my favorite toppers for pasta, chicken, fish, and bread. I just love how much of a potent flavor it packs due to the fresh garlic. I add extra Parmesan cheese to mine so that once it cooks, the cheese getting super melty, and totally delicious! This Cheesy Pesto recipe can also be used on baked chicken, cod, or in a salad.
Want to make a batch? Here is what you’ll need:
- 2 cups of fresh basil leaves
- 3/4 cup of Parmesan grated, or cubed
- 1/3 cup of Extra Virgin Olive Oil
- 4 cloves of fresh garlic
Combine all ingredients into a food processor, and blend until smooth. Store pesto in an airtight mason jar for up to one week in the fridge. Mix thoroughly before each use because the oil settles.
For the garlic bread, spread evenly on your choice of stick bread, and bake for 7-10 minutes at 350 degrees. Cheese should be melted and bubbly, and bread golden brown, but not burnt.