Before we go any further, let me identify the two ingredients: Bread and pesto. So yes, technically if you make both of these things by scratch, you will use more than two ingredients. But you don’t need to. And if you take the quick route, you’ll have fresh, warm, delicious pesto bread in half an hour.
Back a million years ago when I worked as a cookie decorator in a shop, there was a bakery around the corner that sold pesto bread much like this. I’d often run down there between cookies, buy a loaf, and eat the thing for lunch. It was that good.
I’m kind of a pesto nut. Shown here is homemade kale walnut pesto. But you can easily use your favorite store-bought pest. For a fantastic, never-fail pesto, please click HERE for my MIX AND MATCH PESTO RECIPE. Why is it called mix and match you ask? Because I never make it the same way twice. You can choose your greens (basil, sure if you want to be all traditional, oregano, kale, spinach, arugula) and your nut (pine nuts are the classic, but you can also use walnuts or even almonds and pistachios). Use whatever you have in your fridge, garden or cupboard. And thanks to the olive oil and Parmesan, it’ll taste freaking awesome.
I’ve made this a few times and I’m still playing around with how best to get the pesto filling inside. I think next time I’ll unroll the bread even more and spread it in there that way. Or, try twisting the bread. Yep. Next time it’ll be a twist.
It’s insanely easy to make. Here’s a video how-to. Keep scrolling for the written how-tos if video isn’t your thing.
two-ingredient pesto bread
you will need:
1 refrigerated tube of Pillsbury French Loaf bread
1/4 cup pesto, store-bought or homemade
what to do:
Preheat oven to 350 degrees F. Unwrap the bread. With a knife, cut along the seam and unroll the bread a bit.
Spread the pesto along the length of the bread where unrolled.
Pinch to close.
Bake on a baking tray line with parchment paper for 25 to 30 minutes or until golden brown. The bread may come unseamed while baking. Enjoy!