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Ingredients
1/2 cup Pine Nuts 4 cloves Garlic 1 teaspoon Salt 1/2 teaspoon Black Pepper 4 cups Basil Leaves 1/4 pound grated Parmesan Cheese 1/4 pound grated Romano Cheese 1-1/2 cups Olive Oil
1 pound Puff Pastry
DirectionsGrind all ingredients (except puff pastry!) with 1/2 cup of oil in a food processor until finely processed. Add the remaining oil
slowly while processing until the mixture forms a smooth paste. Preheat the oven to 400o. Cut the pastry into quarters and roll each quarter out into a sheet 11" x 18".
Spread with the pesto mixture. Roll each side inwards to form a scroll. Cut into 1/2" slices. Place onto foil lined baking sheet and flatten with the palm of your hand. Refrigerate for 15 minutes.
Brush with egg wash and bake for 10 - 12 minutes, or until puffed and golden. Very freezable!
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