Pesto Palmiers

Pesto Palmiers

Pesto Palmiers

Prep Time ~ 15 mins Cooking Time ~ 20 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~? Makes ~60

Tip ~Other savoury variations could include spreading with a prepared tapenade paste made with olives, capers, anchovies, oil and garlic or with tahini.


1 large handful of fresh basil

1 garlic clove, crushed

25g / 1oz grated parmesan cheese

1 tablespoon pine nuts

2 tablespoons olive oil

4 sheets ready rolled puff pastry, thawed


  • Preheat the oven to 220C / Gas 7.
  • Roughly chop the basil in a food processor with the garlic, parmesan and pine nuts.
  • With the motor running, gradually add the oil in a thin stream and process until smooth.
  • Spread each pastry sheet with a quarter of the basil mixture.
  • Roll up one side until you reach the middle, then repeat with the other side.
  • Place on a baking sheet. Repeat with the remaining pastry and pesto mixture. Chill for 30 minutes.
  • Slice each roll into 1.5cm / 5/8 inch slices. Curl each into a semi circle and place on a lightly greased baking sheet. Allow room for the palmiers to expand during cooking.
  • Bake in batches for 15 - 20 minutes or until golden.