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.
Ingredients
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
Method
- 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.