Cheesy Pesto Bread – Swirl & Pull-Apart Loaves

One of my favorite memories in the kitchen is watching my mom make fresh pesto. The smell of garlic and basil, the smooth olive oil… it was always so good, and one of my favorite things she cooked.

Ever since I made the pull-apart cinnamon sugar bread, I’ve been dreaming about a savory version—pesto and cheesy bread. I finally got all the ingredients together, and I was so excited to try it. Using fresh-milled wheat and raw cheese, it turned out absolutely amazing. My husband and I agreed it was our favorite bread yet. He even laughed and said I had to put one loaf away, or he’d eat the whole thing! It almost tastes like an Italian pizza in bread form—rich, cheesy, and full of flavor.

The best part? You can make this bread your own. Add as much or as little cheese as you want, try different kinds, and spread as much pesto as you love. The key is tasting your pesto as you go until it’s perfect.

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Homemade Pesto

Ingredients:

    •    About half a container fresh organic basil

    •    3–4 cloves garlic (adjust to taste)

    •    1/3 cup olive oil (or more to get the right consistency)

    •    Salt to taste

    •    1/4 cup pine nuts (optional – you can use walnuts or leave them out)

How I make it:

Blend everything until smooth. Taste and adjust as you go. You want it thin enough to spread easily, but not so runny that it drips everywhere.

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Cheesy Pesto Bread

Yields: 2 loaves (One pound each)

Base: My basic dough recipe (Here is a link)

Ingredients:

    •    1 batch of basic dough

    •    Homemade pesto (recipe above)

    •    Shredded cheese: about 1 cup per loaf, or however much you like

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Instructions

    1.    Preheat oven to 350°F and grease two loaf pans.

    2.    Divide the dough in half for two loaves.

Roll-Up Swirl Loaf:

3. Roll one half of the dough into a rectangle.

4. Spread pesto on the inside and sprinkle with cheese.

5. Roll it up tightly and place it seam-side down in a loaf pan.

Pull-Apart Loaf:

6. Roll the other half of the dough into a rectangle and cut into medium squares.

7. Brush each square with pesto and sprinkle with cheese, then layer them into the pan.

8. Brush pesto on top of both loaves.

Bake:

9. Bake for 30–35 minutes, until golden brown.

10. About 5–6 minutes before it’s done, pull it out, sprinkle extra cheese on top, and put it back in the oven until melted.

11. Let the bread cool slightly, then slice or pull apart and enjoy warm.

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Tips & Notes

    •    You can use as much or as little cheese as you like, or mix different types.

    •    Taste your pesto as you go—make it perfect for you!

    •    Nuts in the pesto are optional, but I love the texture they add.

    •    This bread is amazing fresh and warm, perfect for sharing—or keeping all to yourself!