After perfecting my 4-Ingredient Garlic Bread Spread, this 20-Minute Pesto Butter Garlic Bread elevates the classic garlicky, buttery favorite by adding fresh, herbaceous pesto. It’s quick and simple to prepare—just 20 minutes and five ingredients—and bakes up crisp on the outside with a soft, buttery center. This makes it an ideal appetizer for pasta night or a shareable starter for gatherings.
As a busy mom who wants bold flavor, this easy and flavorful recipe checks all the boxes. It pairs well with marinara for dipping or serves as a delicious side for any Italian-inspired meal.
Pesto Butter Garlic Bread Ingredient Highlights
Use unsalted butter so the pesto and Parmesan provide the salt. You can use store-bought pesto or make a quick homemade version.
Parmesan is optional but recommended: it adds savory flavor and crisps beautifully in the oven, improving texture. For the bread, French bread is my preference, though a baguette, Cuban bread, or even thick sandwich slices (for a Texas Toast style) work well.
Pesto Butter Garlic Bread Tips and Tricks
Make Sure Your Butter is Softened
Softened butter is essential for a smooth, spreadable pesto butter. Test softness by pressing your finger into the butter; it should leave an impression. To soften naturally, remove butter from the fridge 30–45 minutes before mixing. If you’re short on time, microwave in short bursts (start with 10 seconds, then 5-second increments) until just soft.
Use a Hand Mixer to Whip the Pesto Butter
A high-powered hand mixer helps whip the butter and pesto until light and airy, creating a pillowy texture that spreads easily. Homemade arugula-and-basil pesto is lovely here, but a good store-bought pesto works fine. Whip until the mixture is smooth and well combined.
Spread the Pesto Butter Generously
Spoon and smooth a generous, even layer of pesto butter over the bread, taking it all the way to the edges to ensure every bite is flavorful. A metal spatula or butter knife works well for an even coat.
How to Bake Pesto Butter Garlic Bread
After spreading the pesto butter, sprinkle Parmesan in a thin, even layer. Add chopped parsley for color and freshness if desired. Bake in a 350°F oven for about 10 minutes, until the bread is golden and starting to crisp. If you want a deeper crust, finish under the broiler for 1–2 minutes, watching closely so it doesn’t burn.
Storing and Reheating Leftovers
Store leftover garlic bread in an airtight container in the refrigerator for up to five days. You can also prepare the bread in advance: spread the pesto butter, sprinkle Parmesan and parsley, then freeze unbaked for up to three months. From frozen, bake for about 15 minutes (rather than 10) until heated through and crisp.
20-Minute Pesto Butter Garlic Bread
Marley Goldin
Equipment
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Hand Mixer
Ingredients
- ½ cup unsalted butter (½ cup = 1 stick)
- 2 tablespoons pesto
- 16 ounces French or Italian baguette, or Cuban bread (1 large French bread = approx. 16 ounces)
- ¼ cup grated Parmesan cheese
- 2 sprigs parsley for garnish, chopped (optional)
Instructions
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Preheat your oven to 350°F.
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In a mixing bowl, use a hand mixer on high to whip together pesto and softened butter until smooth.
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Use a serrated knife to slice the bread in half lengthwise and place both halves on a large baking sheet.
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Spread the pesto butter onto the bread in a thin, even layer.
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Sprinkle Parmesan and chopped parsley (optional) over the butter.
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Bake for 10 minutes until golden and crispy. If it needs more color or crispness, broil for an additional 1–2 minutes while watching closely.
Pro Tips
- Make sure the butter is softened for best results. Soften naturally at room temperature or use quick methods if short on time.
- Pesto contributes garlic flavor, but if you want extra garlic, add up to 2 cloves of minced garlic to the butter mixture.
- Serve with a simple marinara dipping sauce for an extra-special appetizer.
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