garlic pesto bread

Easy | Prep time: 10 minutes | Cooking time: 40-45 minutes | Starter



Serves 4-6

1 Large sized loaf (hogaza/ lechuguino/ panota/ molleta)

Garlic Pesto Ingredients:

6-8 tablespoons Azada Olive Oil & Garlic
1 medium red chilli, seeds discards and pureed/ minced
30 grams fresh basil
200 grams Manchego cheese, grated
60 grams ground almonds


Preheat the oven to at 180°C / 350°F / gas mark 4.

Place the basil leaves and stems and Azada’s Olive Oil & Garlic into a food processor and process for a few seconds.

Once combined stir in the chilli, Manchego cheese and ground almonds and set aside.

Score the bread four times across the top, cutting two thirds of the way down to the base, and score again in the opposite direction. Place the loaf on a sheet of aluminum foil (big enough to wrap) and spoon the garlic pesto between the slices of the loaf.

Wrap the loaf in the aluminium foil and bake for about 40-45 minutes before tearing and sharing.

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