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Pesto Knots, #wholegrain
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Whole Wheat Pesto Knots

Prep Time3 hrs
Cook Time15 mins
Servings: 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 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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