Pesto crackers
Step by step recipe:
- 5 min.
Put into a food-mixer bowl: 100 ml milk, 250 g flour, 10 g butter, 150 g Pesto and 1 teaspoon fine (or table) salt. - 3 min.
Knead until evenly mixed. - 1 hour
Gather the dough into a thick block, wrap in plastic film, and refrigerate for 1 hour.
Note: This dough can be made the day before. - 5 min.
After refrigerating, roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch). - 5 min.
Cut into small rectangles... - 3 min.
...and arrange on a baking sheet. Though it is not essential, at this stage, you can sprinkle a little grated parmesan over the crackers, if you wish. - 20 min.
Bake for about 20 minutes. Do watch for the biscuits browning. You will probably need to turn the tray back to front towards the end of cooking. 
Leave to cool on a wire rack.
Remarks:
If your crackers a getting old (after a few days), you can revive them before serving by putting them in a hot oven at 390°F (200°C) for 5 minutes.Source:
Home made.Grade this recipe
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This recipe use (among others)
Flour: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Oat financiers for Louise, Chocolate cake, Saucipain, Caribbean upside-down cake, ... [All]
Pesto: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Olive and pesto bread, Loaf for "les filles'", Genoese croque-monsieur, Fried egg in bread, ... [All]
Milk: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Apricot blancmange, Thin endive tart, Chocolate tart, Buckwheat pancakes, ... [All]
Butter: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Surprise bread, Sicilian Epiphany Pie, Choux pastry (pâte à choux), Green beans with tomatoes, ... [All]