Whole Wheat Pesto Knots

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Last Updated on November 13, 2019 by Chef Mireille

Pesto Knots, #wholegrainGarlic 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.

See also  Panzanella Salad

knots -edit

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

Bake for 10 minutes. Brush with pesto butter.

pesto butter -edit

Bake another 5 minutes.

Bread Knots -edit

Serve with pesto infused marinara.

Pizza Knots -edit

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

Pesto Knots -edit

Pesto Knots, #wholegrain
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Whole Wheat Pesto Knots

Prep Time3 hrs
Cook Time15 mins
Servings: 24 knots

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Ghoriba - Moroccan Almond Cookies

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Usha

    Pesto knots looks delicious and make a great snack or light meal. Congratulations on your new lens and pictures do look sharp and crisp.

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