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Basil Pesto Bread


"At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!"
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30 m servings 194 cals
Original recipe yields 16 servings (16 slices)


  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
  2. Preheat the broiler.
  3. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
  4. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.

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Read all reviews 64
  1. 87 Ratings

Most helpful positive review

Yummy, I used a baguette. I would have given it 5 stars if you instructed to lightly toast the bread first. (The pesto/tomatoes make it soggy. Pesto was fantastic, I used basil and parsley mi...

Most helpful critical review

You would expect the bread to be nice and crisp; however, the basil mixture is very moist and makes the bread slightly soggy.

Most helpful
Most positive
Least positive

Yummy, I used a baguette. I would have given it 5 stars if you instructed to lightly toast the bread first. (The pesto/tomatoes make it soggy. Pesto was fantastic, I used basil and parsley mi...

These are so freaken good! My husband and kids love these so much that I have to double the batch each time I make them. I agree with the last review, you can get away with less olive oil.

Awesome! My fiance doesn't prefer basil but loves this! Always the first to go at parties! Use fresh moz and makes a difference! Also, use baguette slices lightly toasted on both sides...

Great recipe. I've made it several times and have received rave reviews each time. I do recommend lightly toasting the bread slices (a baugette works well) before adding the pesto; otherwise t...

This was just excellent and I plan to make it often given it's summer and I'll have a bountiful supply of beautiful basil and vine-ripe Roma tomatoes in my garden. I did take a short cut in that...

I had so much basil in my garden, I was not sure what to do with it all. We tried this recipe and loved it. I even froze some for later. Thanks so much for submitting.

I didn't use the pesto recipe from this recipe, but made my own with cilantro, basil and sundried tomatoes. But the rest of the recipe was fantastic. I made these as appetizers and our guests ...

These are THE BOMB! I and my guests couldn't stop eating them. I did slice and toast (on both sides) the french baguette. The only other change I made was to substitute walnuts for the pine nuts...

I only had shredded mozzarella cheese and this turned out great! It was a perfect 'light dinner' with a glass of wine!