Pesto Garlic Knots
So garlicky, so buttery, and just so perfect! They are incredibly soft and melt-in-your-mouth amazing with a homemade pesto sauce. These also come together in less than 15 minutes using pizza dough. See, it really is SO EASY!
I kind of made a no-carb rule for Thailand.
So that means no bread, no potatoes, no donuts.
It was not the smartest rule, I know.
But garlic knots have made the exception.
No, I’m sorry. I’m mistaken.
Pesto garlic knots have made the exception.
Because there’s just no way I’m waiting until March to have one.
Nope, this is one sacrifice I cannot make, especially when a homemade pesto is involved.
These guys are just too buttery, too soft, and too garlicky to give up.
Even if it is for a tropical vacation.
Pesto Garlic Knots
Ingredients
- 1 cup basil leaves
- ½ cup parsley leaves
- 4 tablespoons freshly grated Parmesan, divided
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- ½ cup extra-virgin olive oil
- 1 pound pizza dough, homemade or store-bought, at room temperature
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, melted
Instructions
- To make the pesto, combine basil, parsley, 3 tablespoons Parmesan and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut dough into 12 equal pieces. Roll each piece into a 6-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
- Place knots onto the prepared baking sheet and brush each knot with butter; sprinkle with remaining 1 tablespoon Parmesan. Place into oven and bake until golden brown, about 18-22 minutes.
- Serve immediately, brushed with pesto.
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