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Pesto Garlic Knots

A flavorful twist on classic garlic knots, featuring soft, pillowy dough brushed with a vibrant homemade pesto-garlic butter, perfect for dipping or as a savory side.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 knots
Course: Appetizer, Side Dish
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Knots
  • 1 lb store-bought pizza dough room temperature
  • 2 tbsp olive oil for brushing and pan
  • 1 tbsp all-purpose flour for dusting surface
For the Pesto Garlic Butter
  • 1/4 cup unsalted butter melted
  • 2 tbsp pesto store-bought or homemade
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • Pinch black pepper
For Garnish
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh parsley finely chopped

Equipment

  • Large baking sheet
  • Parchment Paper
  • Small saucepan
  • Pastry Brush
  • Measuring cups and spoons
  • Oven

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with 1 tablespoon of olive oil or cooking spray. Set aside.
Form the Knots
  1. On a lightly floured surface, unroll the room temperature pizza dough and gently stretch it into a rectangle, approximately 12x9 inches. Using a pizza cutter or a sharp knife, cut the dough into 12 to 16 even strips, each about 1 inch wide.
  2. Take one strip of dough, stretch it slightly to about 6-8 inches long, and tie it into a loose knot. Place the formed knots onto the prepared baking sheet, ensuring there is a little space between each knot to allow for expansion.
Bake the Knots
  1. Lightly brush the tops of the formed knots with the remaining 1 tablespoon of olive oil. Bake for 12-15 minutes, or until the knots are golden brown and cooked through.
Make the Pesto Garlic Butter
  1. While the knots are baking, melt the unsalted butter in a small saucepan over low heat, or in a microwave-safe bowl. Stir in the pesto, minced garlic, salt, and black pepper until all ingredients are well combined. Keep this mixture warm.
Finish and Serve
  1. Once the knots are baked, immediately remove them from the oven. Generously brush the warm pesto garlic butter mixture over all the hot knots, ensuring they are thoroughly coated.
  2. Sprinkle the grated Parmesan cheese and fresh chopped parsley evenly over the warm pesto garlic knots. Serve immediately as a delicious appetizer or savory side dish.

Notes

For an extra burst of flavor, you can add an additional tablespoon of grated Parmesan cheese directly into the pesto garlic butter mixture before brushing. Leftover Pesto Garlic Knots can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a microwave or oven until warm.