Pesto Garlic Bread Food

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
• Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
• Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
• Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
• Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
• Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
• Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
• Remove from loaf pan and let cool.
• Top with parsley (optional), slice and serve.
• Enjoy!

PENNE WITH GARLIC PESTO

Steps:

• In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
• Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
• Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

PESTO BREAD

Steps:

• Put all the ingredients in the bread machine according to manufacturer's input order.
• Bake on basic bread cycle.

HOT ITALIAN PESTO BREAD

Steps:

• Preheat oven to 350 degrees F.
• Spread the pesto on to 1 side of the sliced bread and spread the garlic cloves onto the other side. Place the halves together to close. Place in oven for 15 minutes.
• Slice and serve.

PESTO BREAD

Steps:

• Preheat oven to 400°F. Cut bread into 16 slices, leaving slices attached at bottom. Season pesto to taste with salt and pepper. Spread on 1 cut side of each bread slice. Wrap loaf in foil. Bake until heated through, about 15 minutes. Unwrap and serve immediately.

PESTO BREAD

Steps:

• stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.
• In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).
• Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.
• Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.
• Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.
• Drizzle oil on top and dust with the finishing touches.
• Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.
• Preheat oven to 350°F.
• Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.
• Cool on a baking sheet.

PESTO BREAD WREATH RECIPE BY TASTY

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!

PESTO BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil., Transfer to a greased 8-in x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.