# Pesto Grissini

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

Thin, crisp breadsticks made with a flavourful pesto dough and finished with a poppy seed coating.

Servings: 8 · Baking

Vegan · Contains: gluten, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pesto Grissini](https://image.fridge.menu/adaptations/2p3xyy52/8b43fdceee448bff1612ae6aaf3ea53525767c9c8632604dc086eec193f710ff.jpg)

## Ingredients

- 720 g [strong white flour](https://fridge.menu/en/i/flour)
- 8 g [yeast](https://fridge.menu/en/i/yeast)
- 12 g [salt](https://fridge.menu/en/i/salt)
- 500 ml [water](https://fridge.menu/en/i/water)
- 15 g [pine nuts](https://fridge.menu/en/i/pine-nut)
- 80 g [pesto](https://fridge.menu/en/i/pesto)
- [poppy seeds](https://fridge.menu/en/i/poppy-seeds) — to taste
- [durum flour](https://fridge.menu/en/i/durum-flour) — to taste
- [olive oil](https://fridge.menu/en/i/olive-oil) — to taste

## Steps

1. Sift the strong white flour into a bowl, add the crumbled yeast and half the water, mixing as you go.
2. Add the pine nuts, salt and a little more water.
3. Dissolve the pesto in the remaining water and pour it into the dough.
4. Mix the dough well in the bowl, and once the consistency allows, knead it by hand.
5. Cover the bowl with a tea towel and leave the dough to rise at room temperature. (30 min)
6. Transfer the dough to a work surface and do the first fold.
7. Return the dough to the bowl, cover and let it rise. (20 min)
8. Repeat the folding and rising. (20 min)
9. Grease the bottom and sides of the bowl with olive oil, place the dough in and leave to rise at room temperature. (60 min)
10. Divide the dough into 2 portions, shaping each by folding and tucking it under itself.
11. Transfer the pieces into a container with durum flour on the bottom and dust more on top.
12. Cover with a lid and leave to rise at room temperature. (30 min)
13. Leave in the fridge. (60 min)
14. Divide the dough into smaller pieces, about 20-25 g each.
15. Roll them by hand into even-length strips.
16. Carefully roll the strips in poppy seeds and place on a parchment-lined baking tray.
17. Bake in an oven preheated to 180°C. (28 min)

Published 2026-10-09

https://fridge.menu/en/r/hrisini-z-pesto-2p3xyy52

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