Cheesy Pesto Pull Apart Bread

I have mainly been making meals, so I figured I'd make something different. I love cheese and I love bread and I love pesto. Basically, I love this dish. Every week me and my roommates Miranda and Tater will make a meal. This week was Miranda's; she made a delicious cheesy chicken spaghetti. I've been wanting to try this recipe so I figured it would go well with this meal. Maybe that's just my excuse to make this because I would eat this with any meal.
I made this with store bought pesto, however, the website I got this recipe from, Shortcut Kitchen, provides ingredients and directions on how to make pesto.
Either way, this recipe is a must.

Ingredients

1 can refrigerator biscuits

1/2 cup pesto (you can make your own or use jarred)

1/2 cup shredded Monterey jack cheese

1/4 cup grated Parmesan cheese

For Pesto 

1 cup basil or spinach

1/4 tsp pine nuts

1/2 cup Parmesan cheese

1-3 tbsp olive oil

Directions

Preheat oven to 350 degrees F.
Combine the pesto ingredients in a food processor. Blend on high until smooth.
Cut each biscuit into quarters. Place in a greased oven safe baking dish.
Spread the pesto over the top of the biscuits, being sure to distribute evenly. (I used a teaspoon to spread mine out in small dollops)
Spread the Monetary Jack cheese on top of the biscuits and pesto. Top with the Parmesan cheese.
Bake in the oven for 25-30 minutes, until cooked through and cheese begins to brown.

TATER RATER