This savory loaf has been a favourite in my kitchen for years. It's one of those recipes I turn to whenever I need something easy, quick and reliable for a picnic, a party or a buffet.
I originally shared the recipe on my old blog, but never republished it because I didn't have a suitable photograph. Now that I've finally recovered one, I can share this wonderfully soft savory loaf with you again!
The combination of basil pesto, salty feta, Parmesan and pine nuts gives every slice plenty of flavour. The pesto is added without being completely mixed into the batter, creating little pockets of green throughout the loaf.
It's also an excellent make-ahead recipe: it keeps well, travels easily and can be frozen for later. A few minutes in the oven after thawing will bring back its lovely texture.
Why you'll love this savory loaf
Quick and easy: the batter comes together in just a few minutes.
Full of flavour: basil pesto, feta, Parmesan and pine nuts make a delicious Mediterranean combination.
Perfect for sharing: serve it at picnics, parties, buffets or as part of an aperitivo spread.
Make-ahead friendly: prepare it in advance and freeze it for another occasion.
Tips for the best pesto and feta loaf
Toast the pine nuts. A quick toast in a dry frying pan enhances their flavour. Keep a close eye on them because they can burn quickly.
Don't overmix the pesto. Folding it into the batter only partially creates attractive pesto streaks and distributes the flavour throughout the loaf.
Let it cool completely. This loaf is particularly soft when freshly baked. Allowing it to cool fully before slicing helps the crumb set and prevents the slices from breaking apart.
Make it ahead. Once completely cool, wrap the loaf well and store it appropriately. You can also freeze it for future picnics or gatherings.
Savory Pesto, Feta and Pine Nut Loaf
Yield: 8 servings
Prep time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes
Ingredients
180 g all-purpose flour
1 sachet baking powder for savory preparations
3 eggs
100 g milk
4 tablespoons olive oil
100 g freshly grated Parmigiano Reggiano
50 g basil pesto
200 g feta cheese, cut into cubes
40 g pine nuts, divided
Method
Preheat the oven to 180°C (350°F). Grease and line a loaf tin with baking paper.
Toast the pine nuts in a dry frying pan over medium-low heat until lightly golden. Set aside to cool.
Sift the flour and baking powder into a large bowl.
In a separate bowl, beat the eggs with the milk and olive oil. Stir in the grated Parmigiano Reggiano.
Pour the liquid mixture into the flour and gently mix until combined, taking care not to leave any lumps. Fold in the diced feta and half of the toasted pine nuts.
Add the basil pesto by the spoonful, folding it through the batter only partially so that streaks of pesto remain visible.
Transfer the batter to the prepared loaf tin and scatter the remaining pine nuts over the top.
Bake for 25–30 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean. If the centre is still wet, continue baking for a few more minutes.
Leave the loaf to cool completely before removing it from the tin and slicing.
How to store and freeze savory pesto loaf
Once completely cool, wrap the loaf well and store it in an airtight container. For the best quality, enjoy it within a few days.
To freeze it, wrap the whole loaf or individual slices securely and freeze. Thaw in the refrigerator or at room temperature, then warm it in the oven for a few minutes before serving. This helps restore its soft texture.
How to serve it
This savory loaf is ideal for picnics, buffet tables, parties and aperitivo. Cut it into slices or smaller cubes for sharing, or serve a slice alongside a fresh salad for a simple lunch.
If you enjoy Mediterranean savoury baking, you could also try homemade crescenta al gorgonzola or other Italian-inspired recipes from the blog.
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