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: Little Christmas biscuits, Arlesian Biscuits, Financiers, Kugelhof for Nanou, Breton sablé biscuit dough, ... [All]
Pesto: You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Tomato feuilleté with pesto, Genoese croque-monsieur, Loaf for "les filles'", Pasta with pesto and preserved tomatoes, ... [All]
Milk: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Potato gratin, Thin endive tart, Crackers, Dipping bread with cheese, ... [All]
Butter: You can get more informations, or check-out other recipes which use it, for example: Chaud-froid of grapefruit, pineapple and lime custard , Artichoke hearts forestier , The total turnip, Little Christmas biscuits, Eggs Benedict , ... [All]