Homemade Christmas Tree Pesto Breadsticks (Recipe from Scratch)
It is never too early to start thinking about Christmas, right?! As the summer is coming to an end, I had a whole bunch of fresh basil in my little balcony garden, so what better way to use it than to turn it into pesto? It was only logical thing to make a Christmas tree-shaped pastry to test out the recipe in time. It turned out fantastic, so I need to share the recipe for these flavorful and aromatic breadsticks with you! Plus, I will write down a pesto recipe, as well.
Why Will You Love this Recipe?
- Flavor and Texture: Pesto has a super unique and rich flavor, with nutty notes and a touch of zing from garlic and lemon. The breadsticks are soft and chewy with a thin, crunchy layer outside, making it the perfect appetizer to serve with different dips.
- Homemade Pesto: In a blender, combine two handfuls of fresh basil, a cup of walnuts, a cup of quark cheese, ½ cup olive oil, ½ cup grated parmesan, one lemon juice, garlic, and salt to taste. Blend until slightly grainy consistency. Do a taste test and add more quark for a lighter flavor.
- Decorative Looks: You must admit, this pesto tree looks fabulous! It will be a centerpiece at any table, especially when you decorate it with cherry tomatoes and Christmas stars made with the dough.
Recipe Variations
- Other Green Filling: If you don’t like pesto but still want some green filling, here are some ideas: coriander chutney, salsa verde, spinach-feta dip, green sauce, Argentinian chimichurri, pistou, and gremolata.
- Change the Filling: Marinara and mozzarella are fantastic fillings that pair flawlessly with the consistency of breadsticks. Also, consider cottage cheese or quark for a higher protein variety.
- Make the Pastry Green: If you want to go all out, be free to add pureed spinach or peas to the dough. It won’t alter the taste significantly, but the color will be nice, light green. Of course, you can use classic food coloring, too.
Tools You’ll Need
- Large Bowl: To knead dough in.
- Rolling Pin: Needed to thin out the dough.
- Stand Mixer: Optionally, for kneading.
- Baking Sheet: Use a large one so you can arrange the pastry.
- Cookie Cutter: Optionally, use a star cookie cutter to decorate.
- Pizza Cutter: To cut out clean lines.
- Food Processor: Needed if you’re making pesto from scratch.
FAQ
Can I Leave the Dough Overnight?
Yes, but make sure to store it in the fridge wrapped in plastic foil. Leave it on the countertop for an hour before rolling it out.
How to Store Pesto Breadsticks?
Store them in airtight containers for a maximum of three days at room temperature and a week in the fridge. They will probably dry out a bit, but nothing that warming them up can’t fix.
Can I Freeze Pesto Breadsticks?
Absolutely! Just wrap it twice: once in aluminum foil, then in a zip-lock bag to prevent freezer burns.
Can I Make it Gluten Free?
Of course, just use gluten-free flour. You may need to add more milk or flour to achieve the right consistency, but nothing drastic.
What to Serve with Pesto Breadsticks?
Pesto breadsticks pair with different dips, like marinara, ranch, or garlic aioli. Also, it goes wonderfully with tomato, minestrone, or any other creamy soup, plus serve it on cheese and charcuterie boards.
Other Recipes You’ll Love
- Christmas Tree Garlic Bread Pull Apart
- Caramelized Onion and Garlic Bread
- Arugula Pistachio Pesto
- Basil Pistachio Pesto
- Creamy Broccoli and Cauliflower Soup
Christmas Tree Pesto Breadsticks
Equipment
Ingredients
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp yeast
- 1 egg
- 1 cup milk (lukewarm)
- ¼ cup water (lukewarm)
- 3 tbsp pesto
- 1 egg yolk (for brushing)
Instructions
- In a big mixing bowl, marry all-purpose flour with sugar, salt, and dry yeast. Make a dent in the middle for an egg, lukewarm milk, and water.
- Knead the dough until it is soft but not sticky. You may need to add some more flour, depending on the type you’re using.
- I used a mixer with a dough attachment for kneading, and it lasted about 6-7 minutes to achieve the perfect consistency. You can knead it by hand, but make sure to do it for about 10 minutes to activate the gluten.
- Cover the bowl with plastic wrap and leave it at room temperature for about an hour to double up in size.
- Knead it one more time for about a minute and leave it to rest again for an additional half an hour.
- Sprinkle your working space generously with flour and use a rolling pin to thin out the dough. Aim for a rectangle shape about 1/4 inch thick.
- With a pizza roller, cut out a large triangle.
- Place a parchment paper on a baking tray and transfer the triangle.
- Smear a generous amount of pesto on the dough. I used about three tablespoons.
- Now, use the scraps of the dough to create another triangle. Just attach two leftover parts of the rectangle together and smooth out the seam with your fingers. It doesn’t have to be perfect, just the approximate size of your first triangle.
- Cover the pesto dough with the new piece. Use your fingers to pull the top layer over the bottom one so you have a uniform shape.
- With a pizza roller or a knife, cut the triangle like this: leave the middle intact and cut an inch thick ribbons on both sides. Make sure they are parallel. Do it all the way to the top.
- Now, twist each ribbon to create a little spiral bread stick. The finished product should look like a Christmas tree.
- Optionally, use some scraps to make a star for the tree. Just use a cookie cutter. For the base trunk, shape two squares and fill it with pesto. Attach the trunk to the tree before baking.
- Coat the whole tree with an egg yolk.
- Bring your oven to 390 °F (200 °C) and toss the pastry in for about half an hour until it is golden on top.
- If you’re aiming for a full holiday look, arrange cherry tomatoes on the top to act as ornaments. Enjoy!
