Ingredients
3 to 3½ cups all-purpose flour, divided
2 tablespoons sugar
1 package of quick-rise instant yeast
3 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
3 large eggs
3/4 cup warm whole buttermilk
3 cups fresh Freeman Herbs Organic Thai Basil leaves
2 cups fresh Freeman Herbs Organic Basil leaves
1 cup fresh spinach
1/2 cup unsalted peanuts
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
1 cup grated parmesan cheese
2 cloves garlic, minced
Directions
In a bowl, combine 2 1/2 cups of flour, sugar, yeast, and 2 1/2 teaspoons salt.
Add eggs and buttermilk and combine, use medium-low speed if using a stand mixer, for about 3 minutes.
Gradually add the remaining flour, mixing until the dough comes together (you still want the dough to be a little sticky).
Turn out onto a lightly floured surface and shape into a ball. Place dough in a greased bowl, turning to grease the top, and cover to let rise in a warm place until doubled in size.
Preheat your oven to 350°F and coat a loaf pan with butter and flour.
In a food processor or blender, add the following:
basil (both)
spinach
peanuts
lemon zest and juice
olive oil
parmesan cheese
garlic
1 teaspoon of salt and pepper
Pulse blend until everything breaks down and is smooth. Taste and adjust with salt and pepper if needed.
Punch down the dough, and place it on a lightly floured surface. Roll dough out into a 12-inch square and add pesto onto the dough.
Roll dough into a log and pinch the seam to seal. Place loaf into the prepared pan, tucking the ends under, cover and let rise for 15 minutes.
Bake until top is golden brown (about 50 to 55 minutes), or when a thermometer (inserted in centre) reads 190°.
Let cool for 15 minutes and then remove from pan and let cool completely.
Enjoy!