Pesto and Cheddar Loaf

Cheddar and Pesto Loaf

Cuts into 10-12 slices

It’s been a while since Cathy shared her recipe for that delicious Olive Loaf , a recipe which my mum tried and loved and has been making with delicious regularity ever since. She’s also been  been “reminding” me how good it is and how I really need to make it. Everyone knows mother always knows best, especially when it comes to recipes, so I finally decided to give this loaf a go.

The only problem was I had no suitable ingredients, just some cheddar and some of my uber addictive but utterly delicious Kale Pesto, and that’s how this Cheddar and Pesto Loaf was born. What started out as a culinary experiment has turned into one of our favourite baked goods ever!

After embarking on my pesto adventures, I discovered that the parmesan in  pesto is not vegetarian. I’ve since found a way to “veganise” my pesto which you can see in the original recipe, and I’m pleased to report that when baked into this loaf the vegan version is as flavourful as the parmesan pesto. Fist bump!

Naming this creation was a bit tricky because it’s loaf shaped but not bread like at all. I like to think of it as a savoury cake, think of like a muffin in slice form. It’s delicious served as a side, goes great in a lunchbox but it’s best served warm, fresh from the oven with a sneaky spread of butter. Oh my! It’s so good!

The best thing is that, whether you make this with or without a Thermomix, you can have it from oven to table in less than 30 minutes, because some things are too good to wait for. And this is totally one of them!

Cheddar Pesto Loaf 2

Ingredients

150g cheddar cheese, grated

70g oil

200g plain flour

3 eggs

100g milk

1 1/2 teaspoons baking powder

2 tablespoons pesto

Cheddar Pesto Loaf 3

How to – Traditional

1. Preheat oven to 200C / 180C fan-forced. Grease and line a loaf tin.

2. Place the flour, baking powder, oil, eggs and milk in food processor and mix until combined.

3. Add the cheese and pesto and stir gently until combined.

4. Put the mixture in prepared tin and bake for about 20 minutes.

Cheddar Pesto Loaf 4

How to – Thermomix

1. Preheat oven to 200C / 180C fan-forced. Grease and line a loaf tin.

2. Grate the cheese for 4 seconds on speed 8. Set aside.

3. Place the flour, baking powder, oil, eggs and milk in the  TM bowl and mix for 10 seconds on speed 4. Scrape down sides and base of bowl and mix for another 5 seconds  on speed 4.

3. Add the cheese and pesto and mix for 10 seconds  on reverse speed 3. Scrape down sides, stir spatula through and mix for another 10 seconds  on reverse speed 3.

4. The mixture will be very thick and gloopy, carefully put the mixture in to the prepared tin and bake for about 20 minutes until golden and a cake tester or skewer inserted into the centre of the loaf comes out clean.

Pesto and Cheddar Loaf - The Annoyed Thyroid

 

  • This would be so delicious with a yummy soup on a cool Winter day. xx

  • Lorraine @ Not Quite Nigella

    Oh well done making a vegan version of pesto that is just as tasty! 😀

    • Making a vegan pesto is surprisingly easy and you really can’t tell the difference when it’s baked. Nom nom!

  • merilyn

    it goes look yummy thanks sammie!
    I am a sucker for savoury things especially with pesto and olives!
    I could use low GI flour!
    would be nice as a picnic! … ploughman’s lunch with all the bits and pieces!
    much love m:)X

    • merilyn

      does!!! it’s too dark and i’m not such a good typist! m;))X

      • I knew it was a typo! It’s such a forgiving recipe, I reckon it would work with GF flour, low GI and even wholemeal. It’s perfect picnic/lunch box food. But now all I can think of is Ploughman’s! Yum!

  • I can’t wait to try this!! I know you are the home-made pesto queen but if my lazy ass reaches for a bottle, do you have a favourite?

    • Do you know I haven’t bought pesto for years! Hell, I didn’t even eat it until my neighbour gave me a jar of the stuff. You can literally make it in minutes – it’s quicker to make it than it is to find it in the supermarket 🙂

  • Oooooh! This looks AMAZING! I love pesto – and anything with cheese! 😍

  • Laura

    Would this work with red pesto?

    • I haven’t tried but I think it would be just as yummy! A red pesto version is on my list of things to make. If you try, let me know how you go!

  • Book me right in for some of that. But I am totally confused… how can parmesan not be vegetarian???? help, help?! I eat mostly vegetarian, not 100% though and always thought it was.

    • Apparently for parmesan to be parmesan, it has to be made with calf rennet. I swap the parmesan for nutritional yeast flakes in my pesto recipe and it tastes just as yum, but you can also try swapping for a vegetarian hard style cheese. I didn’t know either until recently!