Pesto Loaf Recipes

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PESTO MEAT LOAF



Pesto Meat loaf image

This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

PESTO:
2 garlic cloves, peeled
1/3 cup olive oil
1 cup fresh basil leaves
3/4 cup cooked long grain rice
1/4 cup chopped walnuts
1/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
MEAT LOAF:
1/2 cup quick-cooking oats
1/2 cup finely chopped green onions
1 egg, lightly beaten
1/4 cup salsa
2 garlic cloves, minced
1/2 teaspoon salt
2 pounds lean ground beef

Steps:

  • Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

BASIL PESTO BREAD ROUNDS



Basil Pesto Bread Rounds image

A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

Provided by Sherbg

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 8

Number Of Ingredients 6

1 (1 pound) loaf French baguette
⅔ cup mayonnaise
⅓ cup basil pesto
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
salt to taste

Steps:

  • Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  • Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  • Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g

PESTO MEAT LOAF



Pesto meat loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 12

2 pounds lean ground pork
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons finely chopped garlic
1 cup fine bread crumbs
1/3 cup toasted pine nuts
1 cup finely chopped, loosely packed fresh basil
1/2 cup finely chopped, loosely packed parsley
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Fresh tomato sauce (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Put the pork in a mixing bowl. Add salt and pepper.
  • Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
  • Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
  • Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams

PESTO



Pesto image

Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 3/4 cup.

Number Of Ingredients 6

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

Steps:

  • In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF



Pesto and Roasted-Vegetable Sandwich Loaf image

Wow your guests with this easy-to-make layered sandwich!

Provided by Bree Hester

Categories     Entree

Time 2h20m

Yield 16

Number Of Ingredients 12

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

Steps:

  • Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
  • Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
  • Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
  • Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg

PESTO-TURKEY LAYERED LOAF



Pesto-Turkey Layered Loaf image

This yummy sandwich is easy and travels well. Make several to feed a crowd, and use any meat, veggies and cheese you like. -Marion Sundberg, Yorba Linda, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 7

1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Steps:

  • Preheat oven to 350°. Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside., In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. , Place on a baking sheet. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 661 calories, Fat 33g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 2065mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

PESTO SOURDOUGH LOAF



Pesto Sourdough Loaf image

Make and share this Pesto Sourdough Loaf recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

1 cup sourdough starter
1/4 cup water
3 tablespoons purchased pesto sauce
3 cups bread flour
1/4 cup grated parmesan cheese
3/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 teaspoon yeast (optional)

Steps:

  • Add ingredients to bread machine according to manufacturer's instructions.
  • Select cycle-- regular white, or dough cycle if baking in conventional oven (yeast is not necessary if baking in conventional oven).
  • If baking in oven, at end of dough cycle shape into loaf and place in lightly greased bread pan, or shape into free-form loaf (round or elongate) and place on lightly greased baking sheet.
  • Cover and let rise until about doubled.
  • Bake at 350 degrees F about 30 to 40 minutes, or until golden brown.
  • Remove from pan and cool on wire rack.
  • Brush crust with butter if a soft crust is preferred.

PESTO BRUSCHETTA LOAF



Pesto Bruschetta Loaf image

French bread layered with pesto, tomatoes and cheese - broiled into a delicious appetizer that serves a bunch. Ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 4

1 loaf (1 pound) French bread, cut horizontally in half
1/2 cup pesto
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped, or 1 small tomato, chopped (1/2 cup)
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
  • Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 145, Carbohydrate 16 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 270 mg

PROVOLONE PESTO LOAF



Provolone Pesto Loaf image

This recipe was given to me by someone I worked with. He told me that his wife makes this & everyone loves it. He was VERY right. When I go to party's and I have to bring something my friends ask me to make this recipe and it always disappears. I hope you enjoy this as much as all my friends do.

Provided by Dolly K

Categories     Cheese

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 6

3/4-1 lb provolone cheese, sliced thin (divide in 3's)
1 (7 ounce) jar roasted red peppers
2 (8 ounce) packages cream cheese, softened so that is very spreadable.
3 cloves garlic, crushed
1 (7 ounce) container pesto sauce
1 loaf Italian bread or 1 loaf French bread

Steps:

  • You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
  • Drain the roasted peppers and pat them dry, chop into small pieces.
  • Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
  • Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
  • Take the damp cloth napkin and line the loaf pan.
  • Make sure your push the napkin into the corners as much as possible.
  • Then Layer: (Spread each item out ot the edges as much as possible).
  • 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
  • 1/3 of the Pesto Sauce (thin layer).
  • 1/2 of the Roasted Red Peppers.
  • 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
  • Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
  • Turn out onto platter.
  • Remove the napkin (the napkin will be oily).
  • Garnish with Fresh Basil or Parsley.
  • Using a spreader cut into the loaf and spread it onto the bread.
  • Serve with Italian or French Bread.

BRAIDED BREAD WITH PESTO



Braided Bread with Pesto image

This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.

Provided by Jones

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 8

Number Of Ingredients 13

1 cup packed fresh basil
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 tablespoon chopped walnuts
⅛ teaspoon kosher salt
2 teaspoons yeast
1 cup warm water
2 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon cornmeal

Steps:

  • Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
  • Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
  • Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  • Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
  • Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
  • Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
  • Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g

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