Basil Pesto Bread
Did you know pesto dates back to ancient Rome? A similar paste called "moretum" was made from herbs, garlic, salt, cheese, and olive oil. The pesto we know today—basil, pine nuts, garlic, Parmesan cheese, and olive oil—originated in Genoa, Italy, in the 16th century.
This rich history of pesto makes it the perfect ingredient for elevating simple dishes, like my pesto bread, which I’ve brought to countless Friendsgivings and family gatherings. It’s always a crowd-pleaser. Guests are often impressed by its appearance, but they’re usually surprised at how simple it is to make! Most of my bread dough recipes are on the wetter, softer side. This dough, however, is slightly drier, which lets you pack in plenty of filling while still maintaining a perfect bread structure.
If you have the time and ingredients, I highly recommend making your own pesto. While store-bought is great, homemade pesto gives you full control over the balance of lemon and garlic. It’s also incredibly rewarding to harvest from your own garden. If you plant basil in your backyard, it can grow like wildfire, yielding enough for many, many batches of pesto. When my cousins visited recently, we had a blast harvesting basil in bulk and making our own pesto together.
Baking Tip: During colder months, it may take longer for your dough to double in size while proving. Keep your dough away from windows, and use lukewarm milk to help speed up the proving process.
Bread Ingredients:
300 g (2 1/2 cup) flour
15g (1 tbsp) yeast
4g (1 tsp) sugar
6g (1 tsp) salt
30ml (2 tbsp) olive oil
160ml (3/4 cup) milk
12 tbsp (1/2 - 3/4 cup) basil pesto
Note: Can either purchase from store or make with included recipe*
Pesto Ingredients:
75g (2 cups) fresh basil leaves, tightly packed
100g (3/4 cup) shredded parmesan cheese
120ml (1/2 cup) olive oil
70g (1/2 cup) pine nuts
4 large garlic cloves
30ml (1/8 cup) lemon juice (equivalent of 1 small lemon)
3g (1/2 tsp) salt, or to taste
1g (1/2 tsp) black pepper
Bread Directions:
In a large bowl, combine flour, yeast, sugar, salt, olive oil, and lukewarm milk. Use a stand mixer or your hands to knead until smooth.
Cover with a towel or cling film and let it rise until doubled in size, about 1 hour.
Lightly flour a long piece of parchment paper. Get out a large baking sheet– set aside.
Once proved, roll out the dough into a 16x8-inch rectangle on prepped parchment.
Spread pesto evenly over the dough, then roll it up into a 16-inch long log.
Using a knife, cut the rolled dough in half lengthwise, creating two, 16-inch long strands. At one end, pinch the top of the strands together and gently tuck under.
Alternating strands, lay one on top of the other and braid together. Pinch the remaining ends together and tuck under.
Transfer to baking sheet and let prove for 15-30 minutes.
Bake at 375°F/190°C for 25 minutes until the bread is slightly golden. Let cool on wire rack and enjoy!
Pesto Directions:
Separate basil leaves from stems. Wash leaves throughly with colander, towel dry and set aside.
Place basil into a food processor. Add rest of the ingredients: shredded parmesan cheese, pine nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smoothness it to your liking.
Season with more salt or lemon to taste if desired.
Note: Lightly toast the pine nuts and let them cool before using. This enhances the flavor and adds depth to the pesto. If pine nuts aren’t available, almonds, pecans, or walnuts can be alternative substitutes. When storing pesto in airtight containers, add a layer of olive oil on top to keep it fresh.
“You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”