Makes 1 Dozen
1 sheet puff pastry
1/2 cup pesto plus more for dipping
Preheat oven to 375*
Roll out the puff pastry to elongate slightly. Spread the pesto on the puff pastry. Starting from two opposite sides, roll the sheet onto itself until the two rolls meet in the middle. Slice roll into 1/2" slices and lay flat on a baking sheet covered with a silpat or cooking spray. Bake 22 - 24 minutes until turning golden. Let cool slightly before serving with remaining pesto as a dipping sauce. Enjoy!
1/2 cup toasted walnut pieces
4 cups basil
1/4 cup parmesan
1/2 cup olive oil
1/4 t salt
Add the walnuts, basil, parmesan and salt to a food processor and with the processor running, drizzle the olive oil through the feed tube. Once well-blended, taste and add additional oil to reach desired consistency.
Oh, I have got to make these!! Pesto is one of my favorite things in the whole world and one just can't go wrong with puff pastry.
They look amazing!
Patricia - me too. My favorite application for Pesto can be found here: http://www.applesandbutter.com/2008/07/how-to-use-leftover-pesto.html
i love pesto! this appetizer looks sooo delicious!
They would be so nice with a glass of something delicious!
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