Pesto Garlic Bread

Ingredients

For the Bread (or use store-bought gluten-free bread):

• 1 gluten-free baguette or 4–6 slices of gluten-free bread (e.g., Schär, Canyon Bakehouse, or homemade)

For the Dairy-Free Pesto:

• 1 cup fresh basil leaves (packed)

• 2–3 tbsp pine nuts (or sunflower seeds for nut-free)

• 2–3 garlic cloves

• 2–3 tbsp nutritional yeast (for cheesy flavor)

• ¼ tsp salt

• ¼ tsp black pepper

• ⅓ cup olive oil (add more if needed)

• Juice of ½ lemon

Optional Add-ins: Spinach, parsley, or avocado for creaminess

Instructions

1. Make the Pesto:

   • In a food processor or blender, combine basil, pine nuts, garlic, nutritional yeast, salt, and pepper.

   • Pulse a few times, then slowly stream in the olive oil while blending until smooth.

   • Add lemon juice and adjust seasoning as needed.

2. Prep the Bread:

   • Preheat oven to 375°F (190°C).

   • Slice the gluten-free baguette or bread slices.

3. Assemble:

   • Spread the pesto generously over each slice.

   • Optional: sprinkle with red pepper flakes, extra garlic, or dairy-free cheese (like Violife or Miyoko’s mozzarella shreds).

4. Bake:

   • Place bread slices on a baking sheet.

   • Bake for 10–12 minutes, or until the edges are golden and slightly crispy.

5. Serve:

   • Serve warm as a side dish, appetizer, or with soup/pasta.