Braided pesto bread

Total: 2 hr 55 Min. | Active: 45 Min.
Nutritional value / 100 g: 393 kcal
, Fat: 22 g
, Carbohydrate: 37 g
, Protein: 12 g

A braided temptation in green, this will be devoured in no time. Follow our step-by-step instructions to make this culinary centrepiece fit for any party. Pesto bread is deceptively easy to make.


2 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g white flour
2 tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl milk water (1/2 milk, 1/2 water)
½ dl olive oil


2 bunches basil (approx. 40 g)
2 garlic cloves
2 tbsp unsalted, shelled pistachios
½ tsp salt
6 tbsp grated Parmesan
1 dl olive oil

To shape

150 g mozzarella, coarsely grated
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How it's done

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Mix the flour, salt and yeast in a bowl. Add the milky water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Puree the basil, garlic and pistachios in a food processor. Add the salt and cheese, mix together. Stir in the oil.

To shape

Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle (approx. 30 x 40 cm). Spread half of the pesto over the top, leaving a border of approx. 1 cm all the way around. Scatter half of the mozzarella on top. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Repeat the process with the other half of the dough. Place both breads on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.

Good to know
Tip: Once cooled, the braided pesto bread can be frozen. Keep for approx. 1 month. Warm up the frozen braided pesto bread for approx. 10 mins. in an oven preheated to 180°C.

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