This easy garlic bread recipe with pesto done in no time.
It is super simple to make and tastes amazing. Eat with soup, as a starter or as a side dish with dinner. If you are expecting guests or just craving tasty bread, make this recipe. So are you ready to learn how you to easy garlic bread? Join me in the kitchen!
When we go out to eat we always get some kind of bread as a starter. But strangely enough, we can never choose garlic bread.
If we are lucky we can get some garlic butter on the side. However, we can never get crusty garlic bread.
A missed opportunity really because this recipe is easy, tasty, crunchy and delicious.
Try this recipe you will see! With only three ingredients.
This garlic bread is of the kind that wants to keep around at all times.
Prepare it, store it in the freezer and take it out when you get unexpected guests.
You can make your own baguette but allow me to share a secret. Make this garlic bread with pesto and the cheapest supermarket baguette you can find.
Preferably a soft pre-baked French bread. Opposed to cheesy bread that required a crusty bread, you now need a soft baguette.
It will allow the ingredients to be absorbed by the bread and get a crunchy crust.
Garlic bread ingredients
To make easy garlic bread requires a limited number of ingredients. Make sure you have the following ingredients on your shopping list:
- Arugula Pesto
How to make garlic bread
To make this recipe you need pesto butter as the main ingredient. Homemade pesto butter because you can make basil pesto in no time.
Homemade pesto tastes better so if you can make it yourself.
Take you unsalted butter out of the fridge so it can go a little soft and is workable.
Put about 3 to 4 tablespoons of butter in a small bowl. Work it with a spoon to get soft butter before you add a big tablespoon of homemade pesto.
Now combine the butter and fresh garlic until you get smooth garlic butter. Add some salt and pepper to taste.
Preheat the oven at 450℉. Take the soft baguette and cut it in thick slices of about 4 inches/ 2 cm slices. Do not cut the slices all the way through.
Then spread the garlic butter in between the sliced bread. Finish with some garlic butter on top of the baguette.
Wrap the baguette with tin foil and bake it in the oven for 15 minutes on a baking sheet.
Open the tin foil and put it back in the oven for a couple of minutes to get a crunchy top and golden brown bread.
Remove the foil and add some of the remaining butter mixtures on the warm bread.
Serve your homemade garlic bread immediately.
Can you freeze garlic bread?
Yes, you can freeze this bread. Either add the pesto butter on the slides and wrap with foil before you bake it.
You can also bake the bread for 5 minutes and let the baguette cool completely before storing it in the freezer.
Thaw and bake the remaining 8 to 10 minutes when you are ready to serve this bread.
These are great soup recipes that you can serve this tasty bread with e.g:
Garlic bread ingredient options
This bread is great just as it is but you can easily add the following ingredients:
- Basil pesto – instead of arugula pesto you can add some basil pesto
- Garlic butter – Mince the garlic and stir it through butter with a tablespoon of parsley
- Sun-dried tomatoes – cut in small pieces and add it to the garlic butter
Have fun making this garlic bread recipe!
- 1 soft baguette
- 3 tablespoon butter
- 1 tablespoon pesto
- 1 garlic clove minced
- Preheat oven to 200℃
- Mix the butter, minced garlic, and arugula pesto into a soft butter. Season with salt and pepper to taste
- Cut the soft bread almost all the way through into 4 inch/2cm slices
- Smear garlic butter in between the slices
- Smear some butter on top of the baguette. Then wrap the bread in foil
- Bake for 15 minutes until the crust is crispy. Open de foil and let it stay in the oven for 3 more minutes
- Serve immediately
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 192mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 3g