Name: Pesto Star Bread with Parmesan Recipe
Prep time: 30 min
Cook time: 19 min
Total time: 1 h 49 min
Cuisine: Italian
Ingredients: 2 cups All purpose flour, spooned & leveled (242 grams); ½ cup Instant mashed potato flakes (42 grams); 2 tablespoons Granulated sugar (27 grams); 1 teaspoon Salt; ¾ cup Warm whole milk at 115-120 degrees F; 1 packet Instant yeast (2 ¼ teaspoons); ¼ cup Unsalted butter, room temperature; ½ to ¾ cup Pesto, pre-made; ¾ cup Parmesan cheese, grated or shredded; 1 Egg

Jump to Recipe· 4.7 from 19 reviews

Let me introduce you to one of my all-time favorite bread creations: the Pesto Star Bread with Parmesan Recipe. It’s a stunning showstopper that looks like it took hours, but honestly, it’s simpler to make than you’d think. The layers of pesto and melty Parmesan cheese woven throughout the soft, tender bread are absolutely irresistible. If you want a recipe that’s as delicious as it is impressive, stick around — I’ll walk you through every step so you nail this beauty in your own kitchen.

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Why This Recipe Works

Beautiful Presentation: The star shape is eye-catching and perfect for sharing with friends and family.
Flavorful Layers: Pesto and Parmesan combine for a classic Italian flavor in every twist.
Soft & Tender Crumb: The addition of instant potato flakes keeps the bread moist and fluffy.
Easy to Make: Using instant yeast and a stand mixer streamlines the process without sacrificing quality.

Pesto Star Bread with Parmesan, pesto bread, Parmesan bread recipe, star bread, Italian savory bread - A circular dough shaped like a flower with eight twisted petals sits on a baking tray lined with parchment paper. Each petal shows visible layers with a green herb filling in between, giving it a layered look of light dough and green specks. The center is smooth and untouched, providing a round blank space. The baking tray is silver and rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in my Pesto Star Bread with Parmesan Recipe plays a part in delivering a tender, flavorful bread bursting with pesto goodness. When you pick your ingredients, a few quality selections — like fresh Parmesan and a vibrant pesto — will really elevate the final taste.

Pesto Star Bread with Parmesan, pesto bread, Parmesan bread recipe, star bread, Italian savory bread - Flat lay of a small mound of all purpose flour, a small pile of instant mashed potato flakes, a small heap of granulated sugar, a pinch of coarse salt crystals, a small white ceramic bowl with warm whole milk, a small white ceramic bowl containing instant yeast granules, a cube of unsalted butter, a small white ceramic bowl filled with bright green pesto sauce, a small white ceramic bowl with freshly grated Parmesan cheese, and one whole, uncracked brown egg, all arranged in perfect symmetry 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 foundation for structure; I recommend spooning and leveling your flour for accurate measurement.
Instant Mashed Potato Flakes: Sounds unusual here, but these keep the crumb soft and moist – a total game changer for bread texture.
Granulated Sugar: Just enough to feed the yeast and add a hint of sweetness.
Salt: Enhances flavor and balances the richness of the pesto and cheese.
Warm Whole Milk: Activates the yeast gently and contributes to a tender crumb — make sure it’s around 115-120°F.
Instant Yeast: Use rapid-rise for a quicker, more predictable rise — your bread will thank you.
Unsalted Butter: For richness and soft crumb, always room temperature for easier mixing.
Pesto: Pre-made pesto works perfectly here — its vibrant herbs and garlic make flavor layering easy and delicious.
Parmesan Cheese: Grated or shredded, it melts beautifully and adds savory punch to the bread.
Egg: For brushing on top, creating a shiny, golden crust.

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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.

Tweak to Your Taste

One of the best parts about the Pesto Star Bread with Parmesan Recipe is how easy it is to personalize. I’ve tried swapping out fillings or adding my own twist, so feel free to experiment until you find your perfect star!

Variation: I sometimes add sun-dried tomatoes or olives to the pesto layer for a little extra tang and bite. It’s amazing and adds a lovely contrast.
Dietary Modification: For a dairy-free option, try vegan Parmesan and olive oil instead of butter — just a heads up, it changes the crumb texture slightly but still delicious.
Try Different Herbs: Switch up the pesto with basil, arugula, or even a spicy kale pesto for a seasonal spin.
Cheese Swap: Parmesan is classic, but for a creamier feel, use shredded mozzarella mixed with Parmesan.

Step-by-Step: How I Make Pesto Star Bread with Parmesan Recipe

Step 1: Mixing the Dough

I start by combining all the dry ingredients — the flour, potato flakes, sugar, and salt — in a large bowl. I set this aside, then bloom the instant yeast in warm milk right in my stand mixer bowl (about 115-120°F; not too hot or the yeast gets cranky!). After about 3 minutes, when the yeast starts bubbling gently, I add the dry mix and softened butter. The dough hook does all the work here, kneading for 5-7 minutes until the dough feels smooth and quite soft. Don’t skimp on kneading — it develops gluten, which is key for that perfect bread texture.

Step 2: Let the Dough Rise

Next, I lightly grease a mixing bowl with a little vegetable oil and transfer the dough in, turning it once so it’s greased all over. Cover the bowl loosely with plastic wrap and let it rise in a warm spot for about 1 hour, until it roughly doubles in size. This part is so rewarding — watching the dough puff up makes all the kneading worth it!

Step 3: Prepare the Layers

Once proofed, I turn the dough out onto a floured surface and divide it into four equal balls. Each ball is rolled out to a 10-inch circle — yes, it may seem thin, but that’s exactly what you want. I then place the first circle on a parchment-lined baking sheet, spreading about a third of the pesto over it, leaving a tiny border, then sprinkling a quarter cup of Parmesan cheese on top. Rinse and repeat with the second and third layers, finishing by placing the final dough circle on top to seal it all in.

Step 4: Cutting and Twisting the Star

This part is the fun magic! Use a 3-inch biscuit cutter and place it right in the center — don’t press it down, just let it guide your cuts. Using a sharp knife, cut from the edge of the cutter to the outside edge of the dough, making 16 equal strips. Removing the cutter, I twist pairs of strips in opposite directions two or three times, then pinch the ends together to lock the shape. A little dab of water helps seal the ends if needed. Eight beautiful twisted pairs make the star’s rays, and it’s honestly the most satisfying part of the whole process.

Step 5: Baking to Golden Perfection

Before popping it in the oven, I beat an egg and brush the star bread all over — this ensures that gorgeous golden shine. I bake it at 400°F for 15 to 19 minutes until it’s puffed up and beautifully golden brown. It smells incredible as it bakes, and I try not to peek too often, but the color is your best indicator that it’s ready. Let it cool about 10 minutes before diving in — if you can wait that long!

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Pro Tips for Making Pesto Star Bread with Parmesan Recipe

Warm Milk Temperature: I always use a digital thermometer to get the milk just right—too hot kills yeast; too cold slows it down.
Gentle Twisting: Twisting the dough strips gently avoids tearing and keeps the star shape neat and tidy.
Use Parchment Paper: It’s a game changer for easy transfer and cleanup, plus the bread releases perfectly without sticking.
Don’t Skip Resting: The 1-hour rise makes a huge difference in softness and flavor development — worth the wait!

How to Serve Pesto Star Bread with Parmesan Recipe

Pesto Star Bread with Parmesan, pesto bread, Parmesan bread recipe, star bread, Italian savory bread - A golden brown star-shaped bread with eight twisted points sits on a piece of brown parchment paper. Each point shows layers of dough filled with green pesto, visible as thin lines inside. The center is smooth and round with a slightly shiny texture. Around the bread, bright green basil leaves and scattered grated cheese add a fresh touch. A wooden bowl with green pesto and a spoon is to the bottom right, and another wooden bowl filled with grated cheese is at the top left, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a bit of fresh grated Parmesan cheese over the warm bread right before serving; it adds an extra savory punch. Sometimes a few fresh basil leaves scatter on top for a pop of color and freshness — makes it feel extra special!

Side Dishes

This star bread pairs beautifully with a simple bowl of marinara sauce or a flavored olive oil dip for dunking. I’ve also served it alongside a crisp garden salad or a hearty soup — it complements anything cozy you’re craving.

Creative Ways to Present

For gatherings, I sometimes place the star bread on a wooden board surrounded by small bowls of pesto, sun-dried tomatoes, and freshly cracked black pepper. It becomes a centerpiece that everyone can’t stop talking about — trust me, people love tearing off those cheesy twisted pieces!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap leftover star bread in plastic wrap or keep it in an airtight container at room temperature if the environment is dry. In humid climates, I pop it in the fridge to avoid sogginess. It’s best enjoyed within 2 days, but it surprisingly holds onto its charm if you warm it back up gently.

Freezing

If I’m planning ahead, I freeze fully cooled star bread wrapped tightly in foil and a freezer bag. When you’re ready, thaw it overnight at room temperature. The texture remains soft and just as delicious after thawing — perfect for saving time on busy days.

Reheating

To reheat, I lightly mist the bread with water, then warm it in a preheated 350°F oven for about 10 minutes to revive softness and crispy edges. If you’re in a hurry, 30 seconds in the microwave at 50% power works, but I prefer the oven method for the best texture.

FAQs

Can I use homemade pesto for the Pesto Star Bread with Parmesan Recipe?

Absolutely! Homemade pesto works wonderfully and adds a fresh, personal touch. Just make sure your pesto isn’t too watery — a thicker pesto layers better and prevents the dough from getting soggy.
What if I don’t have instant yeast — can I use active dry yeast instead?

You can, but I recommend blooming active dry yeast in warm water for about 5-10 minutes until foamy before adding to the dough. The rising time might be longer, but the bread will still turn out great!
How do I avoid the pesto layers from slipping while twisting?

Spread the pesto thinly and evenly, avoiding a thick layer. Also, be gentle with the twisting motions to keep the dough layers intact and pinch the ends firmly to lock in the shape.
Can I prepare this bread ahead of time and bake later?

Yes, you can shape the bread, cover it, and refrigerate overnight. Just let it come to room temperature and rise a little before baking. This is great for prepping ahead for special occasions.

Final Thoughts

This Pesto Star Bread with Parmesan Recipe holds a special place in my heart — it’s the kind of bread that transforms any meal into a celebration. Whether you’re sharing it around the table with loved ones or treating yourself to a warm, cheesy pull-apart, it never fails to impress. I hope you try it out soon, and when you do, I’d bet you’ll make it a staple in your baking routine, just like I have. Happy baking, friend!