Cooks'Wares Masthead
Pesto Crackers

Pesto Crackers
Makes 48 pieces.

Click here for a printable version of the recipe.

Fresh crackers are an experience worth pursuing. These crackers have a flavor and texture that just can’t be found in a box. Your guests will notice the difference between these homemade, handcrafted crackers and the alternative.

1/2 cup (about 2 ounces) pine nuts
1 teaspoon dried basil
2 cloves garlic, sliced
8 tablespoons, (1 stick), unsalted butter, room temperature
2 cups (about 6 ounces) Parmesan cheese, finely grated
1-1/2 cups all-purpose flour
Coarse sea salt or flaked salt for topping

1. In a food processor, add pine nuts, dried basil and garlic. Pulse until nuts are finely ground.

2. Add the butter and cheese to the food processor and blend until smooth.

3. Add flour to the cheese and butter mixture, and mix until incorporated.

4. Form the dough into a round logs with a 1-1/2 inch diameter. Chill for 1 hour.

3. Cut the log into thin slices, about 1/8-inch thick. Place on a parchment lined baking sheet leaving an inch of space between slices.

4. Preheat the oven to 350°F. Sprinkle a few grains of sea salt on top of each cracker. Bake the crackers for 10-12 minutes or until the edges begin to brown.

5. Remove the crackers from the baking sheet and allow to cool on a cooling rack. When cool, stack and store in an airtight container.

The dough may be made ahead of time, formed into logs, then refrigerated or frozen until ready to bake.

Substitute cheddar cheese and walnuts, or blue cheese and pecans.



Ready to Grind


Nuts, Butter and Cheese

Cooling on Rack

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