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Make sure to rinse your basil. Especially if it is farm fresh. Need to make sure to get all of the dust off the leaves.
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Basil
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In a food processor combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If you like your pesto a little on the runnier side you can add a tad more oil, or even a little water if you want it to be a tad bit healthier.
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Making Pesto
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Set aside the pesto.
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Preheat your oven to 375 degrees Fahrenheit.
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On a cutting board, slice the bread loaf into 1 inch wide cubes (making sure to not cut all the way through the bread. Try to leave at least 1/4 inch on the bottom). Make cuts roughly 3/4 to 1 inch apart. Turn the loaf 90 degrees and make another set of cuts roughly 3/4 to 1 inch apart. This will give you perfect cubes.
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Place the bread onto a double sheet of aluminum foil. Curl up the edges and then pour the melted butter over the loaf. Spreading the cubes apart as you pour the butter.
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Then add break the mozzarella cheese slices into 1 inch wide sections and place them in between the cubes.
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Then pour the pesto over the loaf, using a spoon to get the pesto into the spaces between the cut cubes.
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Finally top the bread with Parmesan cheese. Seal the foil around the bread.
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Bake for 15-20 minutes or until the cheese melts. Then unwrap and continue to bake for 10-15 more minutes or until the cheese browns.
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Unwrap, serve and enjoy!