Take half of your dough ball (store other half in fridge for up to 2 days or wrap tightly and freeze immediately) and roll onto a lightly floured surface a 9" x 6 " rectangle.
Next take your melted butter and using a pastry brush, brush the surface with butter.
Next sprinkle surface evenly with the minced garlic, and then a ¼ cup of the parmesan and then 1½ tsp of your dried basil.
Using a sharp knife, about three inches down from the top of the dough, slice in half length wise, leaving you with two 9" x 3" rectangles. Then divide into nine 1" by 3" mini rectangle strips, leaving you with about 18 strips to work with.
Next (looking at picture) twist each strip and then tie into a knot. Do this until you form 18 garlic knots.
Next brush the knots with butter. Sprinkle on remaining parmesan and dried basil.
Pop into oven for about 15-18 minutes, until knots are lightly golden, brushing with butter again half way through baking.
Remove from oven, brush again with whatever butter you have leftover, sprinkle with a little kosher salt and then serve with some marinara for dipping.
Recipe by My Lavender Blues at https://mylavenderblues.com/gooey-parmesan-garlic-knots/