Best 8 Pesto Loaf Recipes

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Pesto Loaf: A Culinary Symphony of Herbs, Cheese, and Baked Goodness

Welcome to the realm of Pesto Loaf, a culinary delight that tantalizes the taste buds with its vibrant flavors and textures. This delectable creation combines the aromatic freshness of pesto, the rich creaminess of cheese, and the comforting warmth of freshly baked bread. As you embark on this culinary journey, you'll discover a collection of carefully crafted recipes that showcase the versatility of Pesto Loaf. From the classic pesto loaf that captures the essence of this beloved combination to innovative variations that incorporate sun-dried tomatoes, roasted red peppers, and artichoke hearts, each recipe promises a unique gustatory experience. Whether you're a seasoned baker seeking inspiration or a novice cook looking to explore new culinary horizons, this comprehensive guide to Pesto Loaf will equip you with the knowledge and confidence to create a masterpiece that will impress family and friends alike. So, don your apron, gather your ingredients, and let's embark on this delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

PESTO MEAT LOAF



Pesto Meat loaf image

This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

PESTO:
2 garlic cloves, peeled
1/3 cup olive oil
1 cup fresh basil leaves
3/4 cup cooked long grain rice
1/4 cup chopped walnuts
1/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
MEAT LOAF:
1/2 cup quick-cooking oats
1/2 cup finely chopped green onions
1 egg, lightly beaten
1/4 cup salsa
2 garlic cloves, minced
1/2 teaspoon salt
2 pounds lean ground beef

Steps:

  • Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

PESTO MEAT LOAF



Pesto meat loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 12

2 pounds lean ground pork
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons finely chopped garlic
1 cup fine bread crumbs
1/3 cup toasted pine nuts
1 cup finely chopped, loosely packed fresh basil
1/2 cup finely chopped, loosely packed parsley
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Fresh tomato sauce (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Put the pork in a mixing bowl. Add salt and pepper.
  • Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
  • Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
  • Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF



Pesto and Roasted-Vegetable Sandwich Loaf image

Wow your guests with this easy-to-make layered sandwich!

Provided by Bree Hester

Categories     Entree

Time 2h20m

Yield 16

Number Of Ingredients 12

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

Steps:

  • Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
  • Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
  • Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
  • Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg

PROVOLONE PESTO LOAF



PROVOLONE PESTO LOAF image

Categories     Cheese

Yield 1 loaf

Number Of Ingredients 10

1 lb provalone cheese, sliced thin
1/2 c sundried tomatoes, oil packed
Pesto, your favorite recipe, about 1 c
GARLIC CREAM
8 oz cream cheese
1/4 c butter, softened
1 clove garlic, minced
1/4 c shelled pistachios or pinenuts
pepper to taste
Mix all cream ingredients then blend in the nuts.

Steps:

  • LOAF ASSEMBLY 1. Line loaf pan with damp cheesecloth, let excess hang over sides 2. Line pan with half provalone cheese, pressing edges to seam. Divide remaining cheese into 3 portions. 3. Layer the pan in following order: --spread 1/2 the pesto over provolone in the bottom of pan --a layer of provolone cheese --sprinkle with 1/2 the sundried tomatoes --spread all of the garlic cream and nuts --sprinkle with remaining sundried tomatoes --another layer of provolone cheese --remaining pesto --final layer of provolone 4. Fold cheesecloth over loaf. Press firmly to compress. Refrigerate at least 2 hrs, but overnight is best. To serve, fold cheesecloth back and invert onto serving plate. Remove cheesecloth completely. 5. Garnish: Pansy flowers, fresh basil, nuts, etc. Serve with crackers or thinly sliced french bread.

PROVOLONE PESTO LOAF



Provolone Pesto Loaf image

This recipe was given to me by someone I worked with. He told me that his wife makes this & everyone loves it. He was VERY right. When I go to party's and I have to bring something my friends ask me to make this recipe and it always disappears. I hope you enjoy this as much as all my friends do.

Provided by Dolly K

Categories     Cheese

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 6

3/4-1 lb provolone cheese, sliced thin (divide in 3's)
1 (7 ounce) jar roasted red peppers
2 (8 ounce) packages cream cheese, softened so that is very spreadable.
3 cloves garlic, crushed
1 (7 ounce) container pesto sauce
1 loaf Italian bread or 1 loaf French bread

Steps:

  • You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
  • Drain the roasted peppers and pat them dry, chop into small pieces.
  • Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
  • Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
  • Take the damp cloth napkin and line the loaf pan.
  • Make sure your push the napkin into the corners as much as possible.
  • Then Layer: (Spread each item out ot the edges as much as possible).
  • 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
  • 1/3 of the Pesto Sauce (thin layer).
  • 1/2 of the Roasted Red Peppers.
  • 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
  • Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
  • Turn out onto platter.
  • Remove the napkin (the napkin will be oily).
  • Garnish with Fresh Basil or Parsley.
  • Using a spreader cut into the loaf and spread it onto the bread.
  • Serve with Italian or French Bread.

PESTO SOURDOUGH LOAF



Pesto Sourdough Loaf image

Make and share this Pesto Sourdough Loaf recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

1 cup sourdough starter
1/4 cup water
3 tablespoons purchased pesto sauce
3 cups bread flour
1/4 cup grated parmesan cheese
3/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 teaspoon yeast (optional)

Steps:

  • Add ingredients to bread machine according to manufacturer's instructions.
  • Select cycle-- regular white, or dough cycle if baking in conventional oven (yeast is not necessary if baking in conventional oven).
  • If baking in oven, at end of dough cycle shape into loaf and place in lightly greased bread pan, or shape into free-form loaf (round or elongate) and place on lightly greased baking sheet.
  • Cover and let rise until about doubled.
  • Bake at 350 degrees F about 30 to 40 minutes, or until golden brown.
  • Remove from pan and cool on wire rack.
  • Brush crust with butter if a soft crust is preferred.

PESTO-TURKEY LAYERED LOAF



Pesto-Turkey Layered Loaf image

This yummy sandwich is easy and travels well. Make several to feed a crowd, and use any meat, veggies and cheese you like. -Marion Sundberg, Yorba Linda, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 7

1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Steps:

  • Preheat oven to 350°. Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside., In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. , Place on a baking sheet. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 661 calories, Fat 33g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 2065mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

PESTO LOAF



Pesto Loaf image

This is a very tasty appetizers that will wow those who get to taste. Be prepared to have lots of requests for the recipe.

Provided by Jim Blouch

Categories     Cheese Appetizers

Time 8h30m

Number Of Ingredients 5

3/4 lb provolone cheese, thinly sliced
1 - 7 oz jar of roasted red peppers, diced
2 - 8 oz packages of cream cheese, softened
2 large cloves of garlic, minced
1 - 7 oz container of pesto sauce

Steps:

  • 1. Line a 1 lb. bread loaf pan (9 x 5) with wax paper; make sure you leave enough on each side to wrap over the top when done.
  • 2. Mix the soften cream cheese with the minced garlic
  • 3. Line the bottom of the pan with 1/3 of the provolone cheese, which is about 7 to 9 slices. Then spread a 1/3 of pesto over the cheese. Next sprinkle 1/2 of diced roasted peppers over the pesto. Finally, spread 1/2 of the garlic cream cheese over the peppers. Make sure the cream cheese is soft so it spreads easily. Don't worry about what it looks like right now. It will all come together in the end.
  • 4. Repeat the above layering, ending with the remaining pesto over the cream cheese and a final layer of provolone cheese on top.
  • 5. Cover the top with the wax paper that is hanging over the sides and refrigerate overnight.
  • 6. The next day open the top of the wax paper, turn over the loaf pan and shake the pan over a serving dish until the loaf comes out of the pan.
  • 7. Serving Suggestion: Serve with small and thin French bread slices putting a small slice of the loaf on a piece of French bread.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • To make a vegan pesto loaf, use plant-based milk and butter.
  • For a nut-free pesto loaf, use sunflower seeds or pumpkin seeds instead of pine nuts.
  • If you don't have a loaf pan, you can bake the pesto loaf in a muffin tin.
  • Pesto loaf can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Pesto loaf is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. So next time you're looking for a tasty and satisfying bread recipe, give pesto loaf a try!

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