Tomato Pesto Bread

Homemade Tomato Pesto! Yum!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes


1 country bread loaf

10 sun dried tomatoes

1/3 cup pine nuts

1/3 cup Parmesan cheese, grated

3 cloves roasted garlic

1/2 -3/4 cup olive oil

1 tsp fresh lemon juice

1/2 tsp lemon zest



Cooking Tools

Baking sheet

Food processor

Small pot 

Preheat oven to 350 Degrees F.  Slice bread in a checker board pattern, be careful not to cut through the bottom of the bread.  In a small pot with boiling water, hydrate sun dried tomatoes for 10 minutes and drain.  Remove any excess water. (This process make the sun dried tomatoes more pliable).  Place rest of ingredients into a food processor and pulse until blended. Spread Tomato Pesto into the nooks of the cut loaf. Place loaf in oven for 15 minutes.
Serves 6

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