Homemade Grissini with Pepper and Sesame, and Pea Pesto

Crispy homemade breadsticks will surely be a hit at any party. They are excellent with various dips and spreads, among which homemade pea pesto should definitely not be missing.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Breadsticks

  • 250 g Wheat flour, white, multi-purpose

  • 1 dl Water

  • 20 g Yeast, dry

  • 1 teaspoon Salt, table

  • 2 spoons Oil, olive

  • pieces Spices, pepper, black

  • pieces Spices, pepper, black

Parsley pesto

  • 3 pieces Peach, fresh

  • 1 pod Garlic, fresh

  • pieces Juice, lemon

  • 1 handful Pine nuts

  • pieces Oil, olive

  • pieces Cheese, Parmesan, hard

  • pieces Salt, table

Steps

  1. In a small bowl, mix water and yeast. Let it sit for at least 10 minutes until the yeast is completely dissolved and slightly swollen. Mix the yeast solution with flour, salt, and olive oil, and knead the dough. If it's too dry, add a few drops of water; if it's too wet, add a tablespoon of flour. Shape the kneaded dough into a ball, place it in a bowl, cover with a kitchen towel, and let it rise for about an hour.

  2. On a lightly floured surface, roll out the risen dough to about half a centimeter thick and - best with a round pizza cutter - cut it into sticks (about 30 cm long), which you then gently roll. It's not necessary for them to be perfectly shaped; it's even nicer if they are of different shapes and look homemade and rustic.

  3. Place baking paper on a baking tray and arrange the grissini on it. Lightly moisten them with water (using a spray bottle), then sprinkle sesame seeds on half of the grissini and black or colored pepper on the other half. Bake the grissini for about 15 minutes in an oven preheated to 200 degrees Celsius.

  4. Pea Pesto: Clean the peas (if they are homegrown or organic, leave them in the pod), lightly salt them, drizzle with olive oil, and roast them in the oven. In a pan, toast the pine nuts until they are lightly browned. Peel the roasted peas and put them in a blender. Add salt, pepper, a tablespoon of oil, lemon juice, a piece of Parmesan, and the toasted pine nuts. Blend everything until smooth. Transfer the prepared pesto to a nice serving dish, garnish with a parsley leaf, and serve with the homemade grissini.

Nutrition Information (Per 100g)

  • Calories: 251.85 kcal
  • Fat: 8.6 g
    • Saturated Fat: 1.06 g
  • Carbohydrates: 35.89 g
    • Sugars: 2.71 g
  • Protein: 6.33 g
  • Fiber: 3.32 g

Advice

You can replace part of the wheat flour with whole grain or spelt flour.