Cheesy Pecan Pesto Garlic Bread (Edit recipe)

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Y'all need this pecan pesto in your lives. Smooth, rich, creamy, and gorgeously green. Slap that on some garlicky, grilled baguettes with melty pizza mozz and life is good.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 4

Ingredients

1 whole Baguette, Demi Baguette
1 cup Mozzarella, Pizza mozz, shredded
2 whole Garlic, gently smashed & peeled
1 whole Red Pepper Flakes, See Recipe
1 whole Parsley, Chopped for Farnish

Pesto

1 cup Basil, Fresh, packed cup
0.5 cup Parsley
0.25 cup Organic Sprouted Pecans - Lark Ellen Farm, heaping 1/4 cup
3 cloves Garlic, crushed & minced
0.25 cup Grana Padano Cheese, chopped
0.25 cup Extra Virgin Olive Oil, More if Needed
0.5 whole Lemon, juice
0.25 tsp Himalayan Pink Salt, More to Taste
1 pinch Black Peppercorns, Ground Fresh
1 pinch Red Pepper Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Let's start with the pesto. Get your pecans into a small skillet set to about medium. Toss them around in the skillet as it warms until they're fragrant and lightly toasted. This will only take a couple of minutes. Get them off the heat and onto your cutting board. Give them a rough chop and add them to a vortex blender. Next, add the remaining ingredients for the pesto and blend until smooth. You may need a drizzle of EVOO to emulsify, but I didn't. Transfer the pesto to a small dish and set aside.
Preheat your oven to 400 F
Start heating a grill pan set to about medium. Split your baguette in half lengthwise and brush the open sides with EVOO. Slap your baguettes on the grill and grill until those grill lines are golden brown and gorgeous. Transfer the grilled baguettes to a parchment lined baking sheet. Rub your raw clove(s) all over your grilled baguette to impart that beautiful garlic flavour.
Next, slather the baguettes with the pesto and top them with shredded mozz. Sprinkle them with pepper flakes and get the tray into the oven. Bake for 4 - 5 minutes, or until the cheese is perfectly melty. Remove the tray to a wire cooling rack. Once cool enough to handle, cut your baguettes into 4 pieces each and garnish them with parsley.
Serve and ENJOY!

Notes

Servings are estimated at 2 pieces per person. You could easily eat them all yourself so use the servings only as an estimate. You'll have enough pesto to double the recipe if you decided to.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	471
Fat:	42 g
Carbohydrates:	7 g
Protein:	17 g
Cholesterol:	56 g
Sodium:	440 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.