Pesto Knots

Name: Pesto Knots
Prep time: 45 min
Cook time: 20 min
Total time: 100 min
Yield: 10
Cuisine: Italian
Ingredients: 1 tsp Active dry yeast; 1½ C Bread flour; ½ tsp Dried basil; ⅜ tsp Garlic powder; 1 tsp Granulated sugar; 1 Tbsp Olive oil; 2 Tbsp Pesto sauce; ½ tsp Salt; ½ C Water

Recipe GLPRdad4c5293b0387

Italian

Bread

100 min

98 cal

Servings: 10

Microwave

Oven

SNAP eligible

Tender, aromatic knot-shaped rolls infused with fragrant pesto. These soft, pillowy rolls start with a simple yeast dough, flavored with garlic and basil, then brushed generously with pesto sauce before baking. Perfect as an appetizer, side dish, or snack—serve warm for the best flavor and texture.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 tsp Active dry yeast

1½ C Bread flour

½ tsp Dried basil

⅜ tsp Garlic powder

1 tsp Granulated sugar

1 Tbsp Olive oil

2 Tbsp Pesto sauce

½ tsp Salt

½ C Water

Directions

Warm the water to 115°F in a small saucepan or microwave. Pour the warm water into a bowl and stir in the yeast and granulated sugar. Let the mixture sit undisturbed for 5–10 minutes until foamy, indicating the yeast has activated.
In the bowl of a stand mixer, whisk together the bread flour, dried basil, garlic powder, and salt. With the mixer running on low speed, slowly pour in the yeast mixture until the dry ingredients are moistened. Add the olive oil and continue mixing on low for 1–2 minutes until the dough starts to come together. Increase the speed to medium and mix for 5–7 minutes until the dough forms a smooth ball and pulls away from the sides of the bowl.
Transfer the dough to a lightly oiled bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel. Place in a warm location (such as an unheated oven or a warm spot on the counter) and let rise for approximately one hour, or until the dough has doubled in size.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Divide the risen dough into 10 equal pieces. Roll each piece into a 10-inch long rope, then carefully tie each rope into a simple knot, tucking the ends underneath to secure.
Brush each knot generously with the pesto sauce on all sides. Lightly drizzle or spray additional olive oil over the tops of the knots for color and texture.
Bake on the prepared baking sheet for 15–20 minutes until the knots are golden brown and cooked through. If you prefer a darker color, place under the broiler for 30–60 seconds at the end, watching carefully to prevent burning. Remove from the oven and serve warm.

Comments

Grocery List Plus Editorial Staff4.25

Pesto Knots deliver fresh basil flavor at a reasonable cost—basil and garlic are standard at every Charlotte-area chain, and the recipe relies on pantry staples like yeast, flour, and olive oil. The stated 100 minutes is honest if you're an experienced bread baker, but the first rise alone runs 45–60 minutes depending on kitchen temperature, and shaping plus a second rise add another 30–45, so budget the full window rather than thinking you can rush it. These are best eaten warm the day they're made; cold leftovers lose their textural appeal. Perfect for a weekend project or a gathering where you can prep ahead and bake just before serving, but not a weeknight emergency.