Low Sodium Pesto Bread
Indulge in the savory goodness of this Low Sodium Pesto Bread, a healthier twist on a classic favorite! Perfect for anyone seeking flavor without compromise, this recipe combines a soft, homemade yeast bread with a vibrant pesto filling made from fresh basil, low sodium Parmesan, garlic, and olive oil. Rolled into delightful spirals and baked to golden perfection, each slice offers a burst of herbal richness and buttery goodness. With just 15 minutes of prep time and accessible ingredients, this bread is an excellent addition to any meal—whether served as a warm appetizer, a side dish, or a snack. Plus, its reduced sodium content caters to those mindful of their intake while still delivering gourmet sophistication. Ideal for sharing, this recipe is a surefire way to impress your guests without spending hours in the kitchen.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Sugar
- 2.25 teaspoons Instant yeast
- 1.25 cups Water
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Low sodium pesto sauce
- 0.5 cup Fresh basil leaves
- 0.25 cup Grated Parmesan (low sodium)
- 2 Garlic cloves
- 0.5 teaspoon Ground black pepper
Instructions
In a large mixing bowl, combine flour, sugar, and instant yeast. Mix well.
Heat the water to lukewarm, about 110°F (43°C), and add it to the dry ingredients.
Add 2 tablespoons of olive oil and mix the dough until it comes together.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm environment for about 1 hour, or until it doubles in size.
Preheat your oven to 375°F (190°C).
Meanwhile, in a food processor, combine low sodium pesto sauce, fresh basil leaves, grated Parmesan, garlic cloves, and black pepper. Process until smooth.
After the dough has risen, punch it down and roll it out on a lightly floured surface to form a rectangle about 1/4 inch thick.
Spread the pesto mixture evenly over the rolled-out dough.
Roll the dough up tightly, starting from one of the longer sides, to form a log.
Cut the log into 12 equal slices and place them cut side up in a greased baking dish.
Brush the tops with the remaining tablespoon of olive oil.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy your low sodium pesto bread warm or at room temperature.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 855 mg | 66% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
