Whole Wheat Pesto Knots

Last Updated on November 13, 2019 by Chef Mireille

Garlic knots are the best warm out of the oven, dripping with melted butter, garlic and parsley. Anyone who grew up in NYC will remember this pizzeria staple. On the way home from school when you didn’t want to indulge in a full slice of pizza or maybe you didn’t have enough money for a slice, but you definitely had at least a quarter for a garlic knot or two. I am aging myself by letting you know how cheap they were…

I decided to do a twist on the classic garlic knots by instead flavoring them with basil pesto.

Whole Wheat Pesto Knots

Prep Time: 3 hours

Cook Time: 15 minutes

Yield: 24 knots

Dough Ingredients:

• 2 1/4 teaspoons dry active yeast
• 2/3 cup warm water
• 1 cup whole wheat bread flour
• 3/4 cup bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 2 tablespoons pesto

Pesto Butter Ingredients:

• 2 tablespoons softened butter
• 1 tablespoon pesto

In a shallow bowl, sprinkle yeast on top of water. Leave for 5-10 minutes, until yeast turns foamy.

In the bowl of an electric mixer, combine flours, salt and sugar. Add olive oil, pesto and proofed yeast. Using dough hook attachment, knead for 5 minutes, until dough is soft and elastic. Place in a bowl lightly greased with olive oil. Cover with plastic wrap and a kitchen towel. Leave to rise for 2 hours. Dough will be not quite doubled in volume.

Preheat oven to 400 F. Place a piece of parchment paper on a cookie sheet. Spray with non stick spray.

On a lightly floured board, roll out dough to a square approximately 13×13″. Slice into 1″ slices vertically. Cut in half once horizontally. Form into knots by forming a loop and then passing one end through the loop. Place on prepared cookie sheet. Cover with a clean tea towel for 1/2 hour.

Make pesto butter by combining butter and pesto. Mix to combine.

Bake for 10 minutes. Brush with pesto butter.

Bake another 5 minutes.

Serve with pesto infused marinara.

This makes a great idea to put out for your next party. Your guests can nosh on these until the main course is ready.

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Whole Wheat Pesto Knots

Prep Time3 hours hrs

Cook Time15 minutes mins

Servings: 24 knots

1x2x3x

Ingredients

• Dough Ingredients:
• 2 1/4 teaspoons dry active yeast
• 2/3 cup warm water
• 1 cup whole wheat bread flour
• 3/4 cup bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 2 tablespoons pesto
• Pesto Butter Ingredients:
• 2 tablespoons softened butter
• 1 tablespoon pesto

Instructions

• In a shallow bowl, sprinkle yeast on top of water. Leave for 5-10 minutes, until yeast turns foamy.
• In the bowl of an electric mixer, combine flours, salt and sugar. Add olive oil, pesto and proofed yeast. Using dough hook attachment, knead for 5 minutes, until dough is soft and elastic. Place in a bowl lightly greased with olive oil. Cover with plastic wrap and a kitchen towel. Leave to rise for 2 hours. Dough will be not quite doubled in volume.
• Preheat oven to 400 F. Place a piece of parchment paper on a cookie sheet. Spray with non stick spray.
• On a lightly floured board, roll out dough to a square approximately 13x13". Slice into 1" slices vertically. Cut in half once horizontally. Form into knots by forming a loop and then passing one end through the loop. Place on prepared cookie sheet. Cover with a clean tea towel for 1/2 hour.
• Make pesto butter by combining butter and pesto. Mix to combine.
• Bake for 10 minutes. Brush with pesto butter. Bake another 5 minutes.

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