Ingredients

The following ingredients have 12 Servings
  • 1 cup basil leaves
  • 1/2 cup parsley leaves
  • 4 tablespoons freshly grated Parmesan (divided)
  • 2 cloves garlic (minced)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 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)

Instruction

  • 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.