Parsley pesto garlic breads
Parsley pesto garlic bread is a delightful appetizer featuring a blend of fresh parsley, pine nuts, and Parmesan cheese, spread over toasted baguette pieces. Its aromatic flavors make it a perfect snack or side dish for any meal.
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup fresh parsley1/3 cup pine nuts
1/2 cup grated parmesan cheese
2 garlic cloves
1/2 cup butter
2 baguettes (french bread)
Parsley pesto garlic bread is a flavorful and easy-to-make appetizer that combines the fresh taste of parsley with the nutty flavor of pine nuts and the richness of Parmesan cheese. This recipe adds a unique twist to traditional garlic bread, making it a perfect addition to any meal or a tasty snack on its own.
Instructions:
Preheat your oven to 375°F (190°C).
- In a food processor, combine the fresh parsley, pine nuts, grated parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
- Add the softened butter to the food processor and blend until you have a smooth, homogeneous mixture. This is your parsley pesto.
- Slice the baguettes in half horizontally, then cut each half into smaller pieces if desired, depending on the serving size you prefer.
- Spread the parsley pesto generously over the cut sides of the baguette pieces.
- Place the pesto-covered baguette pieces on a baking sheet, cut side up.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the pesto is bubbly and fragrant.
- Remove from oven and allow to cool for a couple of minutes.
- Serve warm as an appetizer or a side dish to your favorite meal.
Your delicious parsley pesto garlic bread is now ready to be enjoyed! This aromatic and savory treat is sure to impress your family and guests. Serve it warm as a delightful appetizer or as an accompaniment to your favorite main courses.
Parsley pesto garlic breads FAQ:
Bake the pesto-covered baguette pieces in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until the edges are golden brown and the pesto is bubbly and fragrant.
The garlic bread is done when the edges are golden brown and the pesto is bubbling. Keep an eye on it to prevent burning.
Yes, you can store leftover garlic bread in an airtight container in the refrigerator for up to 3 days. To reheat, place it back in the oven until warm.
You can substitute pine nuts with walnuts, almonds, or sunflower seeds. Each will provide a slightly different flavor but will still complement the parsley well.
Yes, you can make it dairy-free by using dairy-free butter and omitting the parmesan cheese or substituting it with a dairy-free cheese alternative.
Cooking Tips:
- Ensure the parsley is fresh for the best flavor.
- Toast the pine nuts lightly before blending to enhance their nutty flavor.
- Use a good quality Parmesan cheese for a richer taste.
- Adjust the amount of garlic according to your preference.
- Spread the parsley pesto evenly on the baguettes for consistent flavor in each bite.
- For an extra crunchy texture, bake the bread a little longer.
Nutrition Facts
8 ServingsCalories 230kcal
Protein 5g
Carbohydrates 13g
Fiber 0.98g
Sugar 1.37g
Fat 18g
More recipes
Individual baked pumpkin, feta and leek risottos
Individual baked risottos with pumpkin, feta, and leeks.
25 Jan 2026Rocket and almond pesto
Vibrant rocket and almond pesto, perfect for pasta or sandwiches.
04 Feb 2026Spaghetti with spinach-avocado pesto and white beans
Creamy avocado pesto pasta with spinach, white beans, and almonds.
12 Jan 2026Shrimp, leek and spinach pasta
Creamy shrimp, leek, and spinach pasta in gluten-free style.
10 Jan 2026Sweet potato, spinach and cashew risotto
Creamy risotto with sweet potatoes, spinach, and cashews.
20 Nov 2025Spaghetti with asparagus and spinach pesto
A light spaghetti dish with asparagus and spinach pesto.
07 Jan 2026