Pesto Garlic Bread is a simple yet flavor-packed twist on the classic side dish. Crispy bread is slathered with garlic butter and vibrant basil pesto, then topped with melted cheese and baked until golden and bubbly. The combination of rich garlic, fresh herbs, and gooey mozzarella makes every bite irresistible.
Perfect for rounding out a meal, this pesto garlic bread is the ultimate low-effort, high-reward side dish. It transforms a simple store-bought loaf into a substantial and satisfying addition to any Italian main – from pasta to grilled chicken. Better yet, it’s super freezer-friendly. Prepare and freeze it ahead of time, then bake it straight from frozen whenever you need a warm, impressive appetizer for unexpected guests or a cozy family dinner paired with your favorite soup.
The flavor is entirely in your hands. For a quick fix, a jar of quality store-bought pesto works beautifully. For a personal touch, use your favorite homemade version. Feel free to get creative and experiment with different pesto variations, like my vibrant Kale Pesto, peppery Arugula Pesto, or frugally delicious Carrot Top Pesto!
Table of Contents
Ingredient notes
- Loaf of French bread – A classic French loaf or ciabatta works perfectly. Both of these have crunchy crusts with a firm yet airy crumb that soaks up the butter-pesto mixture without becoming soggy. Italian bread, a baguette, or a whole-grain loaf works well, too.
- Pesto – Homemade or a quality store-bought version. (For inspiration, see my recipes for Pesto Genovese, Pesto Mayo, Kale Pesto, Carrot Top Pesto, and Arugula Pesto)!
- Butter – Unsalted and softened. Using unsalted butter allows you to control the overall saltiness.
- Garlic – Fresh cloves, grated or minced, for the best aromatic punch.
- Garlic powder – Adds an extra layer of savory, toasted garlic flavor.
- Cheese – A blend of freshly grated mozzarella (for stretch) and Parmesan (for salty, nutty depth). Grating your own cheese ensures superior melt and flavor.
- Basil leaves – An optional but recommended garnish for a pop of color and fresh aroma.
How to make it
Step 1
Make the butter-pesto mixture
- Preheat your oven to 400 degrees F.
- Soften the butter in the microwave in a medium bowl in short increments.
- Once softened, add the pesto, garlic, and garlic powder. Stir to combine.
Step 2
Slice and coat the bread
- Cut the loaf of french bread in half and spread with a thick layer of the butter-pesto mixture.
- Set the bread buttered side up on a rimmed sheet pan and sprinkle with the grated cheese.
Step 3
Bake and garnish
- Bake the bread for 10-12 minutes.
- Add an extra 1-2 minutes under the broiler if you want for more browning.
- Garnish with fresh basil, slice and serve.
More ways to use the butter-pesto mixture
Don’t let a drop go to waste! Any leftover butter-pesto mixture should be stored in an airtight container in the refrigerator for up to 1 week, and used to instantly elevate other meals:
- Transform it into a sauce: Stir a few tablespoons into heavy cream for a luxurious pesto cream sauce – perfect for pasta, chicken, or shrimp.
- Upgrade any sandwich: Use it as a gourmet spread on grilled cheese, burgers, or paninis for an instant flavor boost.
- Create a simple dressing: Thin it with a little lemon juice or vinegar and whisk to emulsify for a rich, herbaceous salad dressing. Great for simple green salads, Chickpea Tuna Salad, or Grilled Potato Salad.
For even more ideas, see my full list of Creative Ways to Use Pesto!
Tips and tricks
- Be sure to soften the butter rather than melt it. Softened butter mixes and spreads easily, while melted butter can separate and make the bread greasy. For best results, leave the butter on the counter for about 30 minutes. If you’re short on time, you can soften it in the microwave using short, low-power increments.
- If you prefer a softer, more tender garlic bread, loosely tent the baking sheet with aluminum foil for the first 5-6 minutes of baking. Remove the foil for the remaining time to allow the top to become crisp and golden.
- For a crispier finish, you can bake the bread for an additional 1-2 minutes. Keep a close eye on it during this extra time to prevent the edges from over-browning or burning.
- Score the bread before spreading by making shallow diagonal cuts (about 1-inch apart) across the bread halves without cutting all the way through. This creates easy-to-pull apart sections after baking.
- Place the bread on a baking sheet with a wire rack to allow hot air to circulate underneath, ensuring the bottom crisps up instead of steaming.
Variations
Customize your loaf with these easy variations for a crowd-pleasing appetizer that everyone will love.
- Dairy-free pesto garlic bread – Replace the regular butter with a plant-based alternative and swap the Parmesan for a vegan Parmesan or nutritional yeast for a similar savory depth. For best results, be sure to check that both your pesto and loaf of bread are dairy-free as well, as some recipes may include milk, butter, or whey.
- Gluten-free pesto garlic bread – Select a sturdy gluten-free French loaf or ciabatta-style bread. Gently spread the pesto butter to avoid breaking the crumb, as gluten-free loaves can be more delicate before baking.
- Extra cheesy pesto garlic bread – Layer on additional shredded mozzarella and Parmesan for maximum richness. For a gourmet twist, try melting in other flavorful cheeses such as Gruyère, Asiago, or Fontina.
- Flavor boost – Stir red pepper flakes and/or lemon zest into the pesto butter for a subtle kick or brightness that’ll cut through the richness. Using roasted garlic cloves instead of raw garlic is another delicious and simple variation, offering a more mellow and sweet flavor.
Serving suggestions
No Italian-style meal is truly complete without a slice of this cheesy pesto garlic bread. Serve it alongside any of your favorite main dishes, such as:
Storing
- Transfer leftover pesto garlic bread in an airtight container or wrap it tightly in plastic wrap and store it at room temperature for 1-2 days or in the fridge for up to 3 days. Reheat in a 350 degrees F oven or air fryer for 5-10 minutes until lightly toasted and the cheese is golden.
- You can also freeze this pesto garlic bread for up to 3 months. Either wrap the loaf in plastic wrap after spreading the pesto mixture over with sprinkled mozzarella or after it’s done baking and has cooled. Reheat from frozen and make sure to add an extra 1-3 minutes to the bake time.
Erin’s wine pairings
The bold flavors of pesto and garlic invite a wine that can harmonize with its herbal character while also balancing the richness of the butter and melted mozzarella. Here are some of my favorite picks:
- For this pesto garlic bread, Viognier is a classic choice. Its gentle acidity balances the earthy basil and rich, melted cheese beautifully.
- A ripe, full-bodied Chardonnay also works wonderfully, matching the richness while complementing the pesto’s herbal notes.
- If you prefer a more herbaceous pairing, the grassy aromas of a Sauvignon Blanc echo the fresh basil in a traditional jar of pesto.
- For a red option, a light-bodied Pinot Noir is excellent, especially if serving the bread alongside a creamy pasta dish.
More Italian side dish recipes
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Full Recipe
Pesto Garlic Bread
Why settle for regular garlic bread when you can make this pesto-packed, extra-cheesy version in the same amount of time? This pesto garlic bread recipe delivers maximum flavor with minimal effort, featuring a crispy top, soft interior, and a herby freshness that makes it unforgettable.
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Serves 8 people
Equipment
Ingredients
- 1 loaf french bread (or ciabatta)
- 1/2 cup pesto (homemade or store-bought)
- ¼ cup butter (softened (unsalted))
- 3 cloves garlic (grated or minced)
- 1/2 teaspoon garlic powder
- 1 cup mozzarella cheese (grated)
- 1/4 cup Parmesan cheese (grated)
- Basil leaves (to garnish (optional))
Instructions
- Preheat your oven to 400 degrees. Soften the ¼ cup butter in the microwave in a medium bowl in short increments.
- Once softened, add the 1/2 cup pesto, 3 cloves garlic, and 1/2 teaspoon garlic powder, and stir to combine.
- Cut the 1 loaf french bread in half and spread with a thick layer of the butter-pesto mixture.
- Set the bread buttered side up on a rimmed sheet pan and sprinkle with the 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake for 10-12 minutes. Add an extra 1-2 minutes under the broiler if you want for more browning.
- Garnish with fresh basil, if desired. Slice and serve.
Notes
Storing
- Transfer leftover pesto garlic bread in an airtight container or wrap it tightly in plastic wrap and store it at room temperature for 1-2 days or in the fridge for up to 3 days. Reheat in a 350 degrees F oven or air fryer for 5-10 minutes until lightly toasted and the cheese is golden.
- You can also freeze this pesto garlic bread for up to 3 months. Either wrap the loaf in plastic wrap after spreading the pesto mixture over with sprinkled mozzarella or after it’s done baking and has cooled. Reheat from frozen and make sure to add an extra 1-3 minutes to the bake time.
- Be sure to soften the butter rather than melt it. Softened butter mixes and spreads easily, while melted butter can separate and make the bread greasy. For best results, leave the butter on the counter for about 30 minutes. If you’re short on time, you can soften it in the microwave using short, low-power increments.
- If you prefer a softer, more tender garlic bread, loosely tent the baking sheet with aluminum foil for the first 5-6 minutes of baking. Remove the foil for the remaining time to allow the top to become crisp and golden.
- For a crispier finish, you can bake the bread for an additional 1-2 minutes. Keep a close eye on it during this extra time to prevent the edges from over-browning or burning.
- Score the bread before spreading by making shallow diagonal cuts (about 1-inch apart) across the bread halves without cutting all the way through. This creates easy-to-pull apart sections after baking.
- Place the bread on a baking sheet with a wire rack to allow hot air to circulate underneath, ensuring the bottom crisps up instead of steaming.
- Dairy-free pesto garlic bread – Replace the regular butter with a plant-based alternative and swap the Parmesan for a vegan Parmesan or nutritional yeast for a similar savory depth. For best results, be sure to check that both your pesto and loaf of bread are dairy-free as well, as some recipes may include milk, butter, or whey.
- Gluten-free pesto garlic bread – Select a sturdy gluten-free French loaf or ciabatta-style bread. Gently spread the pesto butter to avoid breaking the crumb, as gluten-free loaves can be more delicate before baking.
- Extra cheesy pesto garlic bread – Layer on additional shredded mozzarella and Parmesan for maximum richness. For a gourmet twist, try melting in other flavorful cheeses such as Gruyère, Asiago, or Fontina.
- Flavor boost – Stir red pepper flakes and/or lemon zest into the pesto butter for a subtle kick or brightness that’ll cut through the richness. Using roasted garlic cloves instead of raw garlic is another delicious and simple variation, offering a more mellow and sweet flavor.
Nutrition
Calories: 303kcal | Carbohydrates: 28g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 630mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 0.4mg | Calcium: 163mg | Iron: 2mg
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