June 18, 2014

I love recipes where alle your guest looks at you in wonder like you are some kitchen magician and in reality it’s super simple to make. Almost idiot proof in this case.

If you don’t want to make the pesto yourself, just go for your favorite store bought one. Also lovely with dried tomato pesto!


  • 2 cups lightly packed basil leaves
  • 1 clove garlic
  • half a lemon [juice]
  • 2 tablespoons pecans [optional]
  • 0.75 cups parmesan cheese [grated]
  • pinch salt
  • 0.3 cups olive oil
  • 1 cup water [warm]
  • 2 teaspoons yeast
  • 2.5 cups flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 tablespoons parmesan cheese [grated]

fox_pestobread_ for the pesto combine basil, garlic, lemon juice, oil and nuts in a bowl

_ puree until no big chunks are left

_ add salt and cheese [combine well]

_ place warm water in a bowl and sprinkle with yeast [let sit for 10 minutes]

_ add flour, oil and salt

_ knead the dough for 5 minutes [until smooth and elastic]

_ form dough into a smooth ball, cover and let rise until doubled [about 1 hour in a warm place]


_ flour work surface

_ roll out dough [try to get a rectangle]

_ spoon pesto over the top

_ spread evenly, leaving a clear border around the edges


_ roll the long side of the dough to you

_ pinch closed


_ cut the dough in half [down the length]


_ pinch the top ends together

_ braid the two pieces [try to keep the pieces so the cut ends stay on top]


_ pinch the bottom ends together

_ transfer to a baking sheet

_ form a circle and pinch ends together


_ rest for 30 minutes

_ preheat oven to 220°C

_ top with parmesan

_ bake for about 25 minutes

_ let cool slightly before serving


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