Easy to make Pesto Knots that’s great to pair with soups and pastas…
I know I should be making holiday-themed dishes by now but my energy is all directed and well-spent at my little girl Twinkle and my not-so-little girl Ykaie. It’s been such a busy season filled with school activities, being sick, being malambing to mommy, lots of Christmas Parties (which, sadly, I couldn’t attend), and keeping the toddler from throwing all the ornaments from the Christmas tree.
If only I could have more time on my hands then I would be able to do more potlucking, pretty holiday recipes, attend more thanksgiving and Christmas parties. But there’s only 24 hours in a day and this is all I can do is to: manage a home, keep the kids well fed and with clean clothes, work for a few hours, and plan Christmas Day which we will be hosting. I still have to wrap Christmas presents for everybody.
I do hope I can sneak in a few holiday recipes before the month ends. Meanwhile, I thought these Pesto Knots deserve a spotlight of its own, so here I am and sharing with you the recipe.
BTW, T=this goes great with this easy Chicken Parmigiana.
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!
- 2½ cup all-purpose flour
- 2½ tsp dry yeast
- 1 cup warm water (just warmer than body temperature)
- 2 tbsp olive oil
- 1 tsp sea salt
- 2 tsp sugar
- pesto sauce for brushing, I used Contadina Pesto Sauce
- In a large bowl, combine all purpose flour and salt. Mix well.
- In a small cup, dissolve yeast and sugar with warm water. Let sit for 5 minutes until yeast is frothy. That means it’s alive and ready to go.
- Create a small well in the center of the flour mixture. Pour in the yeasty water and olive oil.
- Mix wet and dry ingredient together with a fork. Add more flour if it becomes too sticky.
- Knead dough on a lightly floured surface for about 5 minutes.
- Grease a clean bowl with olive oil and place dough in. Flip it over to coat with the oil in the bowl.
- Cover bowl with a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough has doubled in size.
- After 1-hour, roll out dough on a lightly floured surface. Roll into a square.
- Use a knife or pizza cutter to slice into1-inch stripes.
- Tie a knot in the center of the dough and trim the edges. You can still roll it again later and make it into knots.
- Cover with clean kitchen towel and let rest for 30 minutes.
- Preheat oven to 400ºF. Line two baking sheets with parchment paper. Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.
- When rolls come out of the oven, immediately brush them with pesto sauce.
- Serve warm.