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 simply irresistible about warm, cheesy bread you can pull apart with your hands—and that’s exactly what you get with this Cheesy Pesto Pull Apart Bread Recipe. It’s soft, buttery, and packed with the bright, herby flavor of pesto combined with two delicious cheeses. Trust me, once you try it, you'll want to make it again and again.

The image shows a white plate holding a round pull-apart bread with about 12 unevenly shaped cheese-topped pieces, golden brown and bubbly on top with green herb seasoning mixed throughout the bread dough. One piece is pulled out slightly from the rest on the right, showing a soft, fluffy inside with herbs. Behind the plate, two blocks of cheese with colorful wrappers—one mainly red and the other green and white—are leaning against each other on a white marbled surface. Fresh green basil leaves lay on the plate near the bread and also on the white marbled surface nearby. The 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

I’m genuinely excited about the Cheesy Pesto Pull Apart Bread Recipe because it’s so much more than just bread. It’s a crowd-pleaser, perfect for gatherings, and surprisingly simple to make. Plus, you get that buttery, cheesy goodness every time you pull apart a piece.

Perfect for Sharing: The pull-apart style makes it ideal for friendly get-togethers or game nights where everyone digs in.
Flavor Explosion: The combo of Cabot’s Seriously Sharp Cheddar and Monterey Jack cheeses with basil pesto creates a balanced, savory flavor you'll savor.
Soft, Buttery Texture: Thanks to the softened butter in the dough and melted butter on top, this bread stays moist and tender.
Impress with Ease: It looks fancy but requires only basic techniques, so it’s beginner-friendly and rewarding.

The image shows a round pull-apart bread with about twelve golden-brown pieces arranged in a circle, each piece topped with melted cheese that is bubbly and slightly browned. The bread has a rough texture with green herbs mixed into the dough, giving it a speckled look. One piece is being lifted by a woman's hand, showing melted cheese stretching between the pieces. The bread sits on a white plate against a white marbled background, with two blocks of cheese in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building that perfect pull-apart bread. Simple pantry staples combine with quality cheeses and vibrant pesto to make something truly special. Here’s how each part pulls its weight.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl of active dry yeast granules, a small white bowl of granulated sugar, a small white bowl of salt crystals, a small white bowl of warm whole milk, one large whole uncracked brown egg, a small white bowl with soft unsalted butter, a small white bowl with melted unsalted butter, a small white bowl filled with shredded sharp cheddar cheese, a small white bowl filled with shredded Monterey Jack cheese, a small white bowl of vibrant green prepared basil pesto, all arranged symmetrically and proportionally 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: Provides the structure for a tender crumb; sift before measuring for best results.
Active Dry Yeast: The magic behind the rise, bringing lightness and airiness to the bread.
Granulated Sugar: Feeds the yeast to get a nice rise and adds a hint of sweetness to balance savory flavors.
Salt: Enhances flavor depth and balances out the richness of butter and cheese.
Whole Milk (Warm): Adds moisture and richness, also helps achieve a tender dough.
Egg Yolk: Adds richness and helps create a golden crust.
Unsalted Butter (Softened & Melted): Soft butter kneaded into the dough keeps it tender, while the melted butter on top adds flavor and aids in browning.
Cabot Seriously Sharp Cheddar Cheese: Brings bold, tangy flavor and wonderful meltability.
Cabot Monterey Jack Cheese: Creamy and mild, it complements the cheddar perfectly.
Prepared Pesto: Loads the bread with bright basil flavor and a touch of garlicky goodness.

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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

One of my favorite things about this Cheesy Pesto Pull Apart Bread Recipe is that you can really play with it based on what you’ve got in your fridge or what flavors you love. I've tweaked it in different ways, and it’s always delicious.

Variation: Sometimes I swap out the cheddar for mozzarella for a milder, gooey style that my kids adore.
Dietary Modification: Use dairy-free cheese and vegan butter to make it vegan-friendly without losing much flavor.
Seasonal Change: Add sun-dried tomatoes or olives to the pesto layer for a briny twist.

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

Step 1: Prepare and proof your dough

Start by mixing the yeast, sugar, and warm milk—about 75°F—to wake up the yeast. Let it sit for 5 minutes until foamy; this is your sign that the yeast is alive and ready. Meanwhile, combine the flour and salt in a separate bowl. Once the yeast mix is bubbly, add in the egg yolk and softened butter, then gradually stir in the flour. Knead the dough—by hand or with a mixer—until it’s smooth and elastic. I usually knead for about 8-10 minutes; you want the dough to spring back when poked gently. Then, cover and let it rise in a warm spot for about 90 minutes or until doubled in size. Patience here really pays off.

Step 2: Shape your bread with cheesy pesto layers

Once your dough has doubled, punch it down gently to release air, then roll it out into a large rectangle on a floured surface—about 12x15 inches works well. Spread the melted butter evenly over the surface, then brush on the pesto. Next, sprinkle the shredded cheddar and Monterey Jack cheeses on top, distributing them evenly. Now comes the fun part: cut the dough into strips widthwise (about 12 strips). Stack these strips on top of each other, cheese side up, and then cut the stack into cubes about 2 inches wide. Arrange the cubes standing upright in a greased loaf pan, close together but not squished. Cover again and let it rise for 20-30 minutes to get fluffy.

Step 3: Bake until golden and melty

Preheat your oven to 350°F (175°C). Bake the loaf for about 25 minutes, until the top is golden brown and the cheese is bubbling inside. You'll want to watch closely after 20 minutes so the crust doesn't over-brown; if it’s getting too dark but the cheese isn’t melted fully, you can tent it loosely with foil. When done, let it cool just enough to handle—about 10 minutes—before pulling it apart. This helps the cheese set slightly but keeps the bread wonderfully warm.

Top Tip

Over the years, I’ve found that a few simple tweaks can take this Cheesy Pesto Pull Apart Bread Recipe from good to unforgettable. You’ll thank yourself for these little secrets.

Butter Temperature: Make sure your softened butter is pliable but not melted when mixing into dough; melted butter can affect yeast activation.
Proof Your Yeast: Don’t skip the proofing step with warm milk and sugar; it guarantees a good rise and a light texture.
Even Layering: Spread pesto and cheese evenly so every pull-apart chunk has a perfect bite of both.
Avoid Over-Baking: Check the bread near the end of baking time to keep it soft and melty rather than dry.

How to Serve Cheesy Pesto Pull Apart Bread Recipe

Cheesy Pesto Pull Apart Bread - Serving Suggestion

Garnishes

I usually sprinkle a little extra shredded parmesan or some fresh basil leaves on top right after baking for an inviting look—and a burst of fresh flavor. A light drizzle of good-quality olive oil also lifts the whole thing beautifully.

Side Dishes

This bread pairs wonderfully with a fresh green salad with lemon vinaigrette or a hearty tomato soup. For game nights, I like to serve it alongside olives, roasted nuts, and sliced cured meats to add variety.

Creative Ways to Present

For special occasions, I’ve arranged the pull-apart cubes in a ring shape on a large platter, garnished with fresh herbs and edible flowers. It’s an eye-catching centerpiece that invites guests to dig in—and makes the bread look even more irresistible.

Make Ahead and Storage

Storing Leftovers

After enjoying some fresh, I wrap leftovers tightly in plastic wrap and store them in an airtight container at room temperature for up to 2 days. The bread stays soft, and the cheese flavor lingers nicely.

Freezing

I’ve had great success freezing the fully baked loaf—just wrap it tightly in foil and then in a freezer bag. It keeps well for up to 3 months. Thaw overnight in the fridge, then reheat gently before serving to bring back that fresh-baked feel.

Reheating

To warm up leftover bread, I like to pop it in a 325°F oven for about 10 minutes, covered loosely with foil to prevent drying out. This revives the melty cheese and soft texture without burning the crust.

Frequently Asked Questions:

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works perfectly here. Just choose one with a flavor you enjoy, or even make your own if you want it extra fresh. Either way, the pesto really elevates the bread.

What cheese can I use if I don’t have Cabot Cheddar or Monterey Jack?

You can substitute with any good melting cheeses like mozzarella, gouda, or fontina. A sharper cheese paired with a mild one works best to balance flavor and meltiness.

How do I know when the bread is fully baked?

Look for a golden brown crust on top and bubbling cheese between the pull-apart pieces. You can also gently tap the bottom of the loaf; it should sound hollow. If you’re unsure, a thermometer inserted into the center should read about 190°F.

Can I make this bread ahead of time?

Yes! You can prepare the dough and let it rise overnight in the fridge, then shape and bake it the next day. This slow rise develops excellent flavor and makes timing easier for busy days.

Final Thoughts

This Cheesy Pesto Pull Apart Bread Recipe holds a special place in my kitchen because it brings people together—whether it’s for a simple family dinner or a lively game night with friends. It’s approachable, impressive, and downright delicious. I recommend giving it a try soon; you’ll love how it fills your home with incredible aroma and your table with smiles.