There is something almost hypnotic about two strands of dough interlacing around each other with a ribbon of green pesto that peeks out in every single turn. Pesto twists look far more advanced than they are, and in the air fryer they are ready without you having to heat up a big oven for a couple of handfuls of bread.
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The result is a crisp, golden-brown surface and an airy crumb that smells of basil and olive oil all the way through. They go just as well with a bowl of soup as with barbecue food, and in my experience they disappear faster than they can be baked.
Estimated reading time: 4 minutes
Table of Contents:
Why I love pesto twists in the air fryer
The hot air circulates close around the dough in the basket, and that gives you exactly the combination that is hard to hit in a big oven: a crust that turns crisp straight away, and a crumb that is still soft inside. Because the cooking chamber is small, the temperature comes back quickly once you have opened it for a quick check along the way.
Then there’s the practical side. If you need four twists for dinner, it’s a waste to fire up a 60-litre oven. The air fryer is hot in moments, and you can bake in batches while the next lot finishes rising on the worktop.
The difference between an air fryer and a regular oven
An air fryer bakes harder than an oven at the same temperature, because the fan sits closer to the food. That is why 170 °C is the right choice here, even if you are used to baking bread hotter. Go higher and the surface sets before the middle is baked through, and the pesto starts to scorch in the outermost folds of the twist.
My kitchen test of pesto twists
I have baked them in my Philips XXL, where the basket is deep enough for three or four twists to sit without touching each other. After several rounds of testing I have landed on 170 °C for 24 minutes. The colour really arrives in the last few minutes, so don’t take them out while they are still only pale golden — they need that darker edge to taste of baked bread rather than dough.
What surprises most people is how the time breaks down. The hands-on work is 25 minutes and the baking 24. The rest of the 124 minutes in total is rising time, where the dough looks after itself. The 75 minutes of rising are non-negotiable: that is where the crumb gets the air pockets that make the twist light instead of dense.
The twist needs to be loose. Tighten it and you push the pesto out into the bottom of the basket instead of into the bread.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is pesto that is too wet. A pesto swimming in oil makes the dough slippery, so the layers slide apart during the rise. Pour off the oil in the jar, or stir in a tablespoon of grated Parmesan until the pesto is thick enough to stay on the dough when you fold it.
The second mistake is an overcrowded basket. The breads keep growing in the heat and into each other, and then there is no air along the sides where the crust is supposed to form — bake in two batches with plenty of space instead. The third is impatience with the rising time. A cold kitchen makes it longer, and a dough that has not finished rising tears in the twist and turns heavy in the middle. Press lightly with a finger: if the mark stays for a moment, the dough is ready.
How to serve pesto twists
They are best warm, while the crust still crackles and the pesto smells strongest. Here are the combinations I keep coming back to:
- With a thick tomato soup or minestrone instead of a baguette
- As the bread basket for barbecue food, ideally with olive oil and balsamic on the side
- With a simple salad of mozzarella, ripe tomatoes and a sprinkling of sea salt
- As lunch with ham and fresh basil leaves tucked into the twist
- With the cheeseboard, where the green ribbon suits a mild goat’s cheese
Storage and reheating
The breads keep best in an airtight container at room temperature — not in the fridge, which dries out the crumb. If they need to be kept longer, freeze them individually so you can take out exactly the number you need. Warm them in the air fryer at 170 °C for a couple of minutes, until the crust is crisp again. They come out almost like freshly baked, whereas a bread from the microwave just turns rubbery.
Pesto twists are one of those recipes where a little handwork gives a result that looks like something from the bakery. Twist them loosely, give the dough the rising time it needs, and let the colour go deep before you take them out.
FAQ
Yes, that works fine. Choose a thick pesto rather than a thin, oily one, and pour off any excess oil in the jar first. If the pesto is still loose, you can stir in a little grated Parmesan or breadcrumbs so it stays on the dough while you twist it.
The 75 minutes of rising time are where the yeast forms the air pockets that make the crumb light. If you skip the rise, the twist tears during baking and the bread turns dense and heavy in the middle. If the kitchen is cold, the dough may need even longer.
Yes. Freeze them individually once they have cooled completely, so you can take out exactly the number you need. Let them thaw at room temperature, then warm them in the air fryer at 170 °C until the crust is crisp again.
Recipe
Pesto twists in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Cutting board
- 1 Knife
- 1 Brush
- 1 Bagepapir (til airfryer)
Shopping list
Ingredients
Dough
- 500 g plain flour
- 25 g yeast (Fresh)
- 3 dl lukewarm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Filling and brushing
- 150 g green pesto
- 50 g Parmesan (Grated)
- 1 pcs egg (Beaten, for brushing)
How to make it
Dough
- Dissolve 25 g yeast in 3 dl lukewarm water in a mixing bowl. The water should be no more than hand-warm, otherwise the yeast loses its rising power.
- Add 1 tsp sugar, 1 tsp salt and 2 tbsp olive oil. Stir in 500 g plain flour a little at a time and knead the dough smooth for 8-10 minutes, until it comes away from the side of the bowl.
- Cover the bowl with a clean tea towel and leave the dough to rise in a warm place for 60 minutes, until it has roughly doubled in size.
Shaping
- Roll the dough out into a rectangle of about 30 x 40 cm on a lightly floured worktop.
- Spread 150 g green pesto evenly over the whole sheet of dough and sprinkle 50 g Parmesan over the top.
- Fold the dough in half lengthways so the pesto is enclosed, and press gently along the edge so the filling stays in place.
- Cut the dough into 8 equally wide strips. Twist each strip 3-4 times around itself and place the twists on baking paper.
- Leave the twists to prove, covered, for 15 minutes while the air fryer heats up.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Brush the twists with 1 pcs egg so they get a shiny, golden surface.
- Place 4 twists on baking paper in the basket with plenty of space between them and bake them for 12 minutes at 170 °C. Turn the twists after 7 minutes so they bake evenly.
- Repeat with the last 4 twists. They are done when they are golden and sound hollow when you tap the underside.
Serving
- Serve the pesto twists warm, ideally with a little extra grated Parmesan on top.
Our notes for the recipe
Use baking paper with holes, or prick a few holes in it yourself, so the air still circulates underneath the twists. Give the twists plenty of space in the basket — they grow quite a bit during baking, and if they touch, the sides turn soft instead of crisp. Variation:
Red pesto gives a sweeter, more tomato-rich bread. You can also sprinkle pine nuts, dried oregano or a few chilli flakes over the pesto before you fold the dough over. Serving:
The twists go well with tomato soup, a green salad with mozzarella, or as bread with barbecue food. They are also good as a snack with a little olive oil for dipping. Portion size:
The recipe makes 8 twists, baked in two batches. If your air fryer is small, bake 3 at a time and add a couple of minutes to the total baking time.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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