Name: Cheesy Pesto Pull Apart Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tsp active dry yeast; 1½ Tbsp granulated sugar; 1 tsp salt; ¾ cup + 2 Tbsp whole milk (warm); 1 large egg yolk; 5 Tbsp unsalted butter (softened); 1 cup shredded Cabot Seriously Sharp Cheddar Cheese; 1 cup shredded Cabot Monterey Jack Cheese; 4 Tbsp unsalted butter (melted); ½ cup prepared pesto

There’s something totally magical about warm, cheesy bread that you can pull apart piece by piece, right? This Cheesy Pesto Pull Apart Bread Recipe hits all those cozy comfort spots with its fragrant basil pesto and gooey melty cheese tucked inside fresh, soft bread. It’s a perfect crowd-pleaser any time you want to impress without fuss.

A round baking pan filled with nine fluffy bread rolls, each roll topped with melted cheese that is light golden brown and slightly bubbly, with a green herb sauce visible throughout the dough giving a speckled greenish texture; one roll is pulled away, showing a soft, fluffy inside with a light green tint from the herbs. The pan is placed on a white square plate, with bright green fresh basil leaves beside the pan. In the background, there are three blocks of cheese with visible labels and a white marbled surface underneath everything. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pesto Pull Apart Bread Recipe
Top Tip
How to Serve Cheesy Pesto Pull Apart Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pesto Pull Apart Bread Recipe

Why You'll Love This Recipe

Whenever I make this Cheesy Pesto Pull Apart Bread Recipe, it becomes an instant hit—whether it’s game night, a casual dinner, or an impromptu gathering with friends. The combination of sharp cheddar, creamy Monterey Jack, and aromatic pesto feels like a warm hug you can eat.

Melty, flavor-packed layers: Each pull-apart piece oozes cheese and pesto, making every bite exciting and satisfying.
Easy to share: This bread pulls apart effortlessly, perfect for serving at parties without fussing with slices.
Fresh homemade bread: The soft, buttery loaf is far superior to store-bought, and tastes so rewarding to bake yourself.
Versatile and customizable: You can switch up cheeses or pesto types for your own spin and always get delicious results.

A round bread ring with about two layers of fluffy dough, baked with a green herb sauce spread all over the dough, topped with a golden melted cheese layer that looks soft and slightly crispy in some spots. The green sauce gives a speckled texture mixed with the cheese on top. A woman's hand is pulling a piece from the side, showing the soft, cheesy inside stretching slightly. The bread is on a white plate with a white marbled surface below, with blurred cheese blocks in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Pesto Pull Apart Bread Recipe plays an important role, creating a soft, flavorful dough layered with gooey cheese and vibrant pesto. I always suggest using quality cheeses and fresh pesto for the best flavor punch.

Flat lay of a small mound of all-purpose flour, two teaspoons of active dry yeast granules scattered beside it, a small heap of granulated sugar, a white ceramic bowl with warm whole milk, a single large whole egg with a clean shell, a few tablespoons of softened unsalted butter shaped into a small pat, a pile of shredded sharp cheddar cheese, a pile of shredded Monterey Jack cheese, a small white bowl with melted unsalted butter, a small white bowl filled with vibrant green prepared basil pesto, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for our bread, it creates a soft but sturdy dough that rises beautifully.
Active dry yeast: Essential for a light, airy bread texture; make sure your yeast is fresh and active.
Granulated sugar: Feeds the yeast and adds a subtle touch of sweetness to balance the savory fillings.
Salt: Enhances all the flavors in the dough and fillings without overpowering.
Whole milk: Gives tenderness and richness, plus aids in browning the crust.
Egg yolk: Adds richness and a beautiful golden color to the dough.
Unsalted butter (softened & melted): Softened butter in the dough keeps it tender; melted butter brushed on top adds flavor and a lovely sheen.
Cabot Seriously Sharp Cheddar Cheese: Provides that punchy, bold sharpness that makes the bread irresistibly savory.
Cabot Monterey Jack Cheese: Creamier and milder, balancing the cheddar and melting perfectly.
Prepared pesto: The star ingredient that infuses the bread with fresh basil, garlic, and nutty pine nut flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with different cheeses and types of pesto whenever I make this bread. You can easily make it vegan-friendly or add some extras like sun-dried tomatoes or caramelized onions to personalize it. Don’t be afraid to make it your own!

Variation: Switching out the pesto for a sun-dried tomato spread or olive tapenade is something I do when I want a slightly different flavor profile. It’s always a crowd-pleaser.
Dietary modifications: Use dairy-free cheese and plant-based butter to make this pull apart bread vegan-friendly without losing the indulgent feel.
Seasonal changes: In summer, try adding finely chopped fresh tomatoes or roasted peppers between the layers for added freshness.

Step-by-Step: How I Make Cheesy Pesto Pull Apart Bread Recipe

Step 1: Activate the yeast and make your dough

I start by stirring the warm milk with sugar and yeast, letting it bloom for about 5–10 minutes—watch for that frothy top, which means your yeast is ready. Then I mix in the egg yolk, softened butter, salt, and flour to form a soft dough. Knead for about 8 minutes until it’s smooth and elastic; this step determines how light your bread will be.

Step 2: Let the dough rise

After kneading, I place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot until doubled in size—this usually takes about 1 to 1.5 hours. Patience here pays off in a soft, fluffy loaf.

Step 3: Shape and layer the bread

Once risen, I roll out the dough into a rectangle on a floured surface. Then comes the fun part—spreading the melted butter, pesto, then sprinkling an even mix of shredded cheddar and Monterey Jack cheeses right over. I slice the dough into squares, stack them carefully in a prepared pan, creating those irresistible pull-apart layers.

Step 4: Second rise and bake

I let the stacked dough rise again for about 30 minutes while I preheat the oven to 350°F (175°C). Once puffed up, I bake the bread for about 25 minutes until it’s golden and bubbly with melted cheese peeking out. The kitchen smells incredible at this point!

Top Tip

From countless attempts, I’ve found these small adjustments make the biggest difference in your Cheesy Pesto Pull Apart Bread Recipe:

Perfect yeast activation: Make sure your milk is warm, not hot—if it’s too hot, it will kill the yeast and your bread won’t rise well.
Even layering: Spread the pesto and cheese evenly to avoid clumps or dry spots, for an even melt with every bite.
Don’t skip the second rise: Letting the layered dough rise a second time is key to that soft pull-apart texture.
Use a sharp knife or kitchen scissors: When slicing the dough into squares, a clean cut helps layers hold without squishing out fillings.

How to Serve Cheesy Pesto Pull Apart Bread Recipe

Garnishes

I usually sprinkle a little extra fresh basil or some cracked black pepper on top right after baking—it adds a fresh herbal pop and a bit of color that makes the bread irresistible. A light drizzle of good olive oil after baking amps up the richness as well.

Side Dishes

This bread pairs wonderfully with a crisp green salad or a bowl of tomato soup for dipping. I often bring it along to potlucks next to spicy sausage or charcuterie boards, and it’s always the first thing to disappear.

Creative Ways to Present

For parties, I’ve arranged the pull apart loaf in a large cast-iron skillet or a round baking dish, topped with small edible flowers and fresh herbs for a rustic centerpiece that invites everyone to dig right in. It’s surprisingly simple but looks festive and impressive.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I wrap leftover bread tightly in plastic wrap and store it at room temperature for up to 2 days. When wrapped well, it stays soft, and you won’t lose that melty cheese goodness.

Freezing

I’ve frozen the unbaked, stacked dough tightly wrapped in plastic wrap and foil, then baked it straight from frozen by adding extra baking time. This works if you want to prep in advance and enjoy fresh bread on the day of your event.

Reheating

To reheat leftovers, I use a 350°F oven for about 10 minutes with foil loosely tented over the bread. It brings back that fresh-baked softness and melty cheese, avoiding microwave sogginess.

Frequently Asked Questions:

Can I use homemade pesto for this recipe?

Absolutely! Homemade pesto works wonderfully and adds an extra fresh flavor. Just make sure it’s not too watery, or your bread might get soggy. A thicker pesto spreads nicely between the layers.

Can I make this bread without cheddar cheese?

Yes! You can substitute cheddar with other good melting cheeses like mozzarella or gouda. Just keep the Monterey Jack to maintain the creamy texture, or try a blend to discover new flavors.

How long does this bread keep fresh?

When stored properly in an airtight container or wrapped tightly, the Cheesy Pesto Pull Apart Bread stays fresh at room temperature for about 2 days. For longer storage, freezing is your friend.

Can I prepare this bread dough the night before?

Definitely! After the first rise, you can refrigerate the shaped dough overnight, then let it come to room temperature and complete the second rise before baking. It’s a great time saver.

Final Thoughts

Making this Cheesy Pesto Pull Apart Bread Recipe always feels like a little celebration in my kitchen. It’s comforting, crowd-pleasing, and totally worth the effort for those gooey, fragrant layers. I hope you’ll enjoy making and sharing it as much as I do—cheers to many cozy bites ahead!