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35 min
  • 300 gflour
  • 20 gyeast
  • 150 mlmilk
  • 25 mlolive oil
  • 1 tspsugar
  • 1 tspsalt
  • 120 mlolive oil
  • 1 handfulthyme
  • 1 handfulbasil
  • 1 handfulparsley
  • 1 handfulchervil
  • 1 handfulchives
  • 1 handfullovage
  • 1 handfulmarjoram
  • 2 xgarlic cloves
  • 1 pinchsalt
  • 1 pinchpepper

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multi-purpose blade
Put the yeast in the lukewarm milk and mix with the sugar until the yeast has completely dissolved. Add the flour, oil and salt and mix to a smooth dough using the bamix® with the mincer attachment. Let the dough rest for one hour in a warm place.
Wash the herbs, pat them dry and chop finely using the bamix® with the SliceSy®. Peel the garlic cloves and chop finely as well. Mix the herbs and chopped garlic with olive oil, salt and pepper well, using the bamix® and the mincer attachment (you can also add pine nuts or parmesan cheese chopped up using the bamix® Processor).
Roll out the dough on a floured worktop into a rectangle of about 40 x 20cm. Spread the pesto over the dough with a brush and leave the edges free. Roll up the dough lengthwise.
Cut the dough lengthwise in the middle with a very sharp knife. Now turn the cut surface upwards, if necessary, spread a little extra pesto on it. Braid into a long plaited loaf. Bake at 180 °C for about 30 minutes until golden brown.

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