Pesto Bread Recipe | Inspired by Travel

Pesto Bread Recipe

Words & Recipe | Suvelle Cuisine
Photography | Nuno Ribeiro

My love about food, unlike so many other bloggers out there, hasn´t been always in my blood. Instead it started to appear as I began to realize how important food is to our bodies and souls. But of course, with my mother a professional cooker and my grandmother the village baker, I guess it just couldn’t be any other way. Because of my career (the official one) I have traveled to United States and to several European countries – Italy, England, France, Poland… – which has put me in contact with such a variety of ingredients, confection techniques and food relations and that just increased my curiosity about food even more.
In one of the travels I made, more specifically one where I was at Milan with a big group of colleagues, all from different countries themselves, we used to go out for dinner and we would spend most of the time eating starters and just talking to one another. Blissful nights in Milan that were forever unforgotten. That was probably what made me realize how important is to share food with friends and this particular recipe was inspired in the very first time I tried Pesto. I was just overwhelmed by the fact that such simple ingredients could make such a remarkable and delicious recipe. Now, back in my home, I do pesto all the time and I always share it with the ones that are most dear to me.

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160 ml milk
20 gr fresh yeast
1/2 teaspoon sugar
300 gr flour
30 ml oil
2 teaspoon salt
1 handful of fresh basil leaves
1 clove garlic
40 gr of grated parmesan cheese 
1 small chilli finely chopped
1 tablespoon pecans nuts
80 ml of oil

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  1. Dissolve yeast in warm milk with sugar and let it stand. Add the flour with the salt and oil and knead well. Cover and let stand about 1 hour.
  2. For the pesto, place all the ingredients except the cheese in a kitchen robot and pulse. At the end add the cheese and pulse some more. Rectify the flavors to taste.
  3. On a floured surface, roll the dough with a rolling pin into a rectangle. With the help of a spoon spread the pesto over the dough.
  4. Roll up lengthwise. With a sharp knife cut in half, also lengthwise, so as to be 2 halves. Place in an oven tray with the open parts facing up and braid both together.
  5. Bake at 180 degrees about 30 minutes or until golden.

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Camera | Canon EOS 1N & Nikon F6
Lab | Carmencita Film Lab
Film stock | Fuji 400


About Suvelle
I’m Susana, or Su. I’m the mother of a beautiful boy, Rafael, and two little twin ballerinas, Cristina and Sofia. I’m married to my soul mate, the perfect man to be my companion and father of my children. I’m always doing something and between my children, ballet, photography or even recovery of antique furniture, I can always find time to get lost between pots and pans in my kitchen.
With a grandmother that was a baker her whole life and a childhood between the ovens of the village and the olive groves and vineyards fields that never ended, it was inevitable for me to realize it was in a simple life in the countryside, surrounded by nature, animals and simplicity where I would find complete happiness for me and for my family. And that’s why Nuno, my husband, and I took the decision to leave the city and head to the countryside with our children.
The Photography love has emerged as a result of my passion for food styling beauty but was determined essentially by Nuno’s natural talent – who loves film photography – that at each new shot brought me more and more to his side. Today our passion for photography is complemented and connects us in a way that is hard to explain. And between Suvelle Cuisine and Retractus Wedding Photography, photographing has become an essential part in our lives.
All Film Photography by Nuno Ribeiro
Website | 

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