So pretty and so tasty.... pure pesto perfection!


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Makes 4 breads

1 1/2 tablespoons dry active yeast


2 tablespoons honey


1/2 cup + 1 cup warm water


3 1/2 cups all purpose flour


3 tablespoons olive oil


2 teaspoons salt


1/4 cup pine nuts, toasted


1 clove garlic, chopped


1 cup Parmesan, grated


2 cups basil


1/2 cup olive oil

  1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes—if not the yeast is dead and you have to start over.
  2. Add the rest of the water, the flour, oil, and salt and mix until you have a smooth dough.
  3. Cover the bowl with plastic and let it rise until double its size, about 40 minutes.
  4. Place all your pesto ingredients on a cutting board and chop all ingredients together.
  5. Place in a bowl, add the olive oil, and mix well.
  6. Fill each jar with some dough at the bottom, then a couple of tablespoons of pesto. Continue filling the jars in layers. You should end with a layer of dough.
  7. Heat the oven to 400°F.
  8. Bake golden for about 20 minutes.
  9. Cool on a wire rack.

TIP:

For this recipe, you will need some ovenproof jars, like Weck jars or Mason jars. I usually serve 1 bread per person—you simply pull out pieces and eat. 


Photography by Paul "Sweet Paul" Lowe

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