Can I use a different type of bread for this recipe?

While the recipe specifies a sourdough boule for its structure and flavor, you could use another round, crusty loaf like a rustic Italian bread, ensuring it's sturdy enough to hold the fillings.

Can I prepare the garlic butter and pestos ahead of time?

Yes, you can prepare the vegan garlic butter mixture and have both the basil and sundried tomato pestos ready in advance. Store them separately in airtight containers until you're ready to assemble and bake the bread.

What's the best way to store and reheat leftover Pesto Stuffed Garlic Bread?

Store any leftover garlic bread tightly wrapped in foil or an airtight container in the refrigerator for up to 3 days. Reheat it in a preheated oven at 350 degreesF (175 degreesC) until warmed through, still wrapped in foil to prevent drying.

Can I use just one type of pesto instead of two?

Absolutely! While the recipe features both basil and sundried tomato pestos for a varied flavor profile, you can certainly use a full cup of your favorite single vegan pesto if preferred.

4 years ago

Pesto Stuffed Garlic Bread
[Vegan]

EB By: Erin Bruns

Author Bio

Hi! I’m Erin, a recipe developer and food photographer based in Los Angeles, California. I... Read More

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Warm, pull-apart sourdough garlic bread, cross-cut and stuffed with vibrant green basil pesto and rich red sundried tomato pesto.

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Discover more recipes with these ingredients

Pesto Stuffed Garlic Bread [Vegan]

Dairy Free

Vegan

A quick and easy appetizer for your next party that is easily cutomizable and sure to impress your guests.

Ingredients You Need for Pesto Stuffed Garlic Bread [Vegan]

1 boule of sourdough bread
1/2 cup vegan butter
1/4 cup nutritional yeast
6 cloves garlic minced
1/2 cup basil pesto
1/2 cup sundried tomato pesto

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How to Prepare Pesto Stuffed Garlic Bread [Vegan]

Preheat oven to 350°F.
Make cuts along the length of the bread, almost to the bottom, 1 inch apart until you have gone across the entire loaf.
Turn the bread 90° and repeat the process.
In a microwave-safe dish combine the vegan butter, nutritional yeast, and garlic; microwave for 30-second intervals until the butter has melted.
Remove the mixture from the microwave and stir together.
Brush the inside of the bread cuts with the butter-garlic mixture until the whole boule is covered.
On one half of the boule spoon the basil pesto into the bread cuts filling the space.
Repeat the process with the sun-dried tomato pesto on the other half of the boule.
Wrap bread in foil and bake in the oven for 20 – 30 minutes.
Open foil and serve.