Pistachio Free Garlic Bread
Golden, garlicky, and impossible to resist, this classic bread is the kind of side dish that disappears from the table before anything else does. A generous spread of softened butter blended with fresh minced garlic, flat-leaf parsley, and a pinch of kosher salt gets layered all the way to the edges of a halved baguette, so every single bite is loaded with flavor. Optional Parmesan and a touch of red pepper flakes take it from simple to seriously craveable without adding any complexity to the process. The two-stage bake — foil tent first, then uncovered — is the secret to getting that perfectly bubbling, golden-edged finish without drying out the interior. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally built from pantry staples with zero risk of hidden nut ingredients sneaking in. It comes together with straightforward ingredients and a hot oven, making it an easy, crowd-pleasing addition to pasta night, soup, or honestly any meal that could use a little extra magic on the side.
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Learn more →Ingredients
6 servings
- 1 large baguette or italian loaf (about 16 oz), halved lengthwise
- 6 tbsp unsalted butter, softened
- 4 cloves garlic, finely minced or pressed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
- 2 tbsp finely grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
- 2
In a small bowl, combine the softened butter, minced garlic, parsley, salt, pepper, and red pepper flakes if using, stirring until evenly mixed.
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