Pesto Bread In A Jar

Pesto Bread In A Jar
For this recipe you will need ovenproof jars – either glass or porcelain is fine, as long as they can go in the oven. Make one bread per person.

Makes 4 Jars

1 1⁄2 tbsp dried active yeast

2 tbsp honey

1 1⁄2 cups warm water

3 1⁄2 cups all-purpose flour

3 tbsp olive oil

2 tsp salt



1⁄4 cup pine nuts, toasted

1 clove garlic

2 cups basil leaves

1 cup parmesan, grated

Extra 1⁄2 cup olive oil


Mix yeast, honey and 1⁄2 cup warm water in a large bowl; allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast

is dead and you have to start over. Add 1 cup water, flour, oil and salt. Mix until you have a smooth dough. Cover the bowl with plastic wrap and let dough rise for about 40 minutes, or until it has doubled in size.

To make pesto, place pine nuts, garlic and basil on cutting board, chop finely. Place in medium-sized bowl with parmesan, add extra olive oil, mix well.

Preheat oven to 200°C. Place about 150g dough at the bottom of each jar (depending on size of the jars). Add 1 or 2 tablespoons of pesto. Fill jars alternately with dough and pesto, finishing with dough.

Bake for 20 minutes, or until golden. Cool on wire rack before serving.


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