Pesto Bread

Pesto Bread

In this recipe:

based on 21 reviews
This Looks YUMMY!
5 min.
7 min.
8 Servings

A delightful addition to any meal. Great as an appetizer or a side dish. Vibrant Italian flavors make this pesto bread a crowd pleaser!


  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1 baguette, cut in half lengthwise
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Store Locator »
PREHEAT broiler.

SPREAD pesto over bread; sprinkle evenly with cheese. Place on baking sheet.

BROIL for 1 to 2 minutes or until bread is crisp and cheese is melted. Cut into pieces.

What did you think? Share Your Review »



Thank you for reviewing this recipe.


love it

it was very easy to make and i love it

- pam brine from groton, ct


I made this for Easter Sunday to go with appetizers. It was a big hit. Very easy. I used a good loaf of crusty bread and shredded parmesan cheese (not grated). Broiled until melted. Very yummy.

- Barbara Ann Sansone from California

got to trt it

looks so good to eat now

- jackie from montana


Easy and refreshing! Can be served before the meal or as a side! Keep an eye on the bread or you will burn it! I speak from experience!

- Ashley from Macon, GA

Tasty Treat

I usually make my with mozzerella... the goooy cheese with contracting bite of the pesto... AWESOME.

- ML Cottingham from Belle Mead

See More Reviews

Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 240
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 6g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.