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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 50 g fresh basil leaves
- 1 garlic clove, crushed
- 25 g parmesan cheese, grated
- 1 tablespoon pine nuts, toasted
- 2 tablespoons olive oil
- 4 sheets premade puff pastry (thawed)
Method
- Preheat oven to hot 220C(425F).
- Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped.
- With the motor running, gradually add the oil in a thin stream and process until the mix is smooth.
- This is your pesto filling.
- Lay out a pastry sheet and spread with one quarter of the pesto.
- Roll up one side until you reach the middle then repeat with the other side.
- Set aside on a baking tray.
- Repeat this process with the remaining pastry and pesto.
- Freeze for 30 minutes.
- Cut frozen pastry rolls into 1.5cm thick slices.
- With cut sides up, curl each slice into a semi-circle.
- Allowing room for expansion place onto greased, or lined, baking trays.
- Bake in batches for 15-20 minutes, or until golden brown.
- Serve hot.
