Pesto Crescents

These delicious crescents always disappear as soon as you get them out of the oven.

pesto crescents

Serving size: Makes 8 crescents



  • 2,5 cups wheat flour
  • 11g dry yeast
  • 0,5 tsp salt
  • 1 cup water
  • 2 tblsp canola oil


  • 200g sundried tomatoes (in oil)
  • 0,5 cup pine nuts
  • handful of fresh basil
  • olive oil
  • 0,5 cup black olives
  • melting soy cheese (optional)
  • soy milk for brushing


  1. Mix dry yeast and salt to flour. Add warm water in two batches and mix well. When the dough starts to form a ball, add olive oil and mix again. Let it rise for about half an hour (or until it has doubled it’s size).
  2. To make the pesto, mix all ingredients (with a hand blender of food processor) and add olive oil until it’s smooth enough. Chop the olives and mix them with the pesto.
  3. When the dough has doubled it’s size, roll it into a circle (about 0,2 inches thick) and cut it into 8 pie-shaped wedges.
  4. Place about 2 tablespoons of pesto (and some grated soy cheese, if you like) to each wedge and form them into crescents.
  5. Brush the cresents with (unflavored) soy milk and if you like, sprinkle some poppy seeds on top. Bake them in 225 C/440 F for about 10 minutes.