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

Nothing beats the smell of freshly baked bread oozing with melted cheese and fragrant basil pesto. This Cheesy Pesto Pull-Apart Bread Recipe is just that — a comforting, shareable treat that’s as fun to make as it is to eat. I’m excited to walk you through it!

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

I have a serious soft spot for dishes that bring people together, and this Cheesy Pesto Pull-Apart Bread does exactly that. It’s the perfect snack for when friends come over or when you want something cozy without fuss. Plus, watching everyone tear into it is honestly half the fun!

Mess-free sharing: No knives needed—you just pull apart the soft, cheesy bread pieces, making it great for casual gatherings.
Flavor-packed layers: The sharp cheddar and Monterey Jack melt perfectly alongside rich basil pesto, creating a cheesy-herby combo that’s hard to resist.
Simple but impressive: It may sound fancy, but it’s super straightforward to make, even if you’re not an expert baker.
Great for any occasion: From game day to holiday parties, this bread fits right in and makes any moment feel special.

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 has its role in making this Cheesy Pesto Pull-Apart Bread a total winner. From the soft bread base to the cheesy topping and that fragrant pesto, here’s why these ingredients come together so beautifully—and some tips for choosing the best ones.

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: Gives the bread structure without being too dense—perfect for pull-apart texture.
Active dry yeast: This is essential for that lovely rise—it makes the bread fluffy and light.
Granulated sugar: Just enough to feed the yeast and add a touch of sweetness to balance the cheese.
Salt: Enhances all the flavors and controls the yeast’s activity.
Whole milk (warm): Adds richness and helps create a tender crumb.
Large egg yolk: Adds moisture and color—plus, it enriches the dough beautifully.
Unsalted butter (softened and melted): Softened butter works into the dough for tenderness, while the melted butter brushed on top creates a golden crust and extra flavor.
Cabot Seriously Sharp Cheddar Cheese: Delivers that fantastic sharp bite that complements the pesto.
Cabot Monterey Jack Cheese: Melts wonderfully and adds mild creaminess.
Prepared pesto: Brings the herbal freshness and that nutty, cheesy punch that ties everything together.

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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

The beauty of this Cheesy Pesto Pull-Apart Bread Recipe is how easy it is to tailor it. I often swap cheeses depending on what I have, or toss in some extras to up the flavor. Don’t be shy—make it yours!

Variation: One time, I added cooked sun-dried tomatoes between the layers. It gave a tangy twist that was a total crowd-pleaser.
Dietary tweak: For a dairy-free version, try using a vegan pesto and vegan cheese alternatives; the bread dough remains the same.
Seasonal touch: Swap basil pesto with a sun-dried tomato pesto or even a roasted red pepper pesto for variety.
Extra flavor: Sprinkle a pinch of chili flakes or garlic powder into the butter brushed on top for a subtle kick.

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

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk—just warm enough to feel cozy on your wrist, but not hot (you don’t want to kill the yeast). Sprinkle in the active dry yeast and sugar, then let it sit for about 5 minutes until it gets foamy. That’s your yeast waking up! Then, in a big bowl, combine the flour, salt, and softened butter. Add the egg yolk and yeast mixture, mixing everything until you have a soft, slightly sticky dough. If it feels too dry, add a splash more warm milk—no one likes a tough loaf!

Step 2: Knead and Let Rise

Here’s where the dough earns its keep. Knead on a floured surface for about 8-10 minutes, or until it’s smooth and elastic. You’ll know you’re there when it springs back when you poke it. Then, pop it back in the bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour until it doubles in size. I like to set a timer because it’s easy to forget—but patience here really pays off in soft bread.

Step 3: Cut, Layer, and Assemble

Once the dough has risen, punch it down gently and roll it out into a rectangle. Cut the dough into squares—around 16 works well—and start layering each piece with a little pesto, a mix of shredded cheddar and Monterey Jack cheese. Stack these little squares back into a buttered baking dish, piling them up like a tower of cheesy goodness.

Step 4: Final Rise and Bake

Brush the whole top with melted butter, then cover and let it rise for another 20-30 minutes. This extra rest makes the bread even fluffier. Pop it in a preheated oven at 350°F (175°C) for about 25 minutes, or until golden brown and bubbling with cheese. The smell alone will make you want to dive in immediately!

Top Tip

I've made this Cheesy Pesto Pull-Apart Bread Recipe many times, and these tricks really help get it just right every time. They might seem small but they make a big difference in texture and flavor.

Yeast Activation: Don’t rush this step. If your yeast doesn’t foam, it might be dead—start over with fresh yeast or you won’t get a good rise.
Kneading Patience: Knead long enough to develop gluten but not so much that the dough gets tough—watch for that springy bounce.
Layer Generously: Don’t be shy with the pesto and cheese—it’s what makes every pull-apart piece melt in your mouth.
Cover During Rising: Keep the dough covered with a damp cloth or plastic wrap to hold in moisture, ensuring a soft crust.

How to Serve Cheesy Pesto Pull-Apart Bread Recipe

Garnishes

I usually sprinkle a little extra shredded cheddar or freshly grated Parmesan right after baking for a cheesy crust. A few fresh basil leaves tossed on top add a lovely pop of color and freshness that pairs beautifully with the rich flavors inside.

Side Dishes

This bread is pretty filling on its own, but I love serving it with a crisp green salad dressed with lemon vinaigrette or alongside a bowl of tomato soup for dipping. The warm, cheesy bread with the tangy soup? Total comfort magic!

Creative Ways to Present

For parties, I’ve arranged the pull-apart bread on a wooden board surrounded by small bowls of extra pesto, olives, and cherry tomatoes. It’s a lovely, rustic display that encourages folks to snack and mingle without fuss.

Make Ahead and Storage

Storing Leftovers

Leftover pull-apart bread keeps well tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. If you want to avoid it drying out, I recommend storing it in the fridge and bringing it back to room temp before reheating.

Freezing

I’ve frozen this bread successfully by wrapping the whole baked loaf tightly in aluminum foil and placing it in a zip-top bag. Defrost overnight in the fridge and reheat for best texture. It’s a lifesaver for busy weeks!

Reheating

To reheat, pop the bread in a 325°F oven for about 10-15 minutes until warmed through and the cheese re-melts. Avoid microwaving—it tends to turn the crust a bit chewy instead of crisp.

Frequently Asked Questions:

Can I use store-bought pesto?

Absolutely! Store-bought pesto works great and saves time. Just pick a good quality one, and you’ll still get that vibrant basil flavor. If you have time, homemade pesto is fantastic, but it isn’t necessary.

What if I don’t have Cabot cheeses?

You can substitute with any sharp cheddar and Monterey Jack or mozzarella blend you like. The key is having a mix of sharpness and meltiness for that perfect layer of cheesy goodness.

How long does the dough need to rise?

The first rise usually takes about 1 hour or until the dough doubles in size, and the second rise after assembling the bread is around 20-30 minutes. This timing can vary depending on your kitchen temperature.

Can I make this recipe dairy-free?

Yes! Substitute the butter for a plant-based alternative and use vegan cheese and pesto recipes. The dough itself is easily adapted by using dairy-free milk alternatives as well.

Final Thoughts

This Cheesy Pesto Pull-Apart Bread Recipe has become one of my go-to recipes whenever I want to impress without stressing. It hits all the marks—easy to make, irresistibly tasty, and perfect for sharing. I can’t wait for you to try it and make your own happy memories tearing this bread apart with friends or family. Trust me, your kitchen’s going to smell amazing, too!