A luxurious snack! Great for using up any extra puff pastry that you need to use and for serving as a tasty nibble at dinner parties or BBQs. I make these using a home made pesto but would be just as tasty if you use a store bought one!
It’s an occupational hazard that I always seem to have puff pastry left over, and I refuse to throw it away. For a start, its pretty expensive over here in New Zealand, and I don’t have enough time in my life to be making my own pastry!
So, I always make something out of those little bits and pieces that are left hanging around after I’ve made a pie.
These little pesto twists are a great example of what you can make when you have some pastry left overs. These are also great if you are having any kind of social function where people will be gathering and need some snacks, e.g. a BBQ or a kids party. They are simply divine.
Pesto is traditionally made with pine nuts, but I like the almond nut option just as well and it is definitely more cost effective than making this dish with pine nuts. I really don’t think you will notice the difference in terms of taste and texture, but let me know if you do!
Fast, easy, crunchy, salty deliciousness!
Serve them with a nice home made salsa or even some tomato ketchup.
- 1 sheet puff pastry, thawed
- 1 cup fresh basil leaves
- 1 clove garlic, peeled
- 2 Tbsp unsalted, raw almond nuts (or pine nuts depending on cost)
- 3-4 Tbsp olive oil
- 2 Tbsp parmesan cheese, grated
- salt to season
- Pre-heat your oven to 180 degrees celsius.
- Put the basil, garlic, almond nuts, parmesan and olive oil into a food processor and blend until thoroughly blended and with only fine nutty bits (no big, lumpy, nutty bits!)
- Lay your sheet of pastry on a clean, dry, lightly floured surface.
- Layer the pesto evenly across the pastry.
- Cut the pastry into strips which are at least 6cm wide.
- Twist the strips and then lay them on a lightly greased oven tray (or baking paper).
- Bake in the oven for 20 minutes until golden brown and serve straight away.