Saturday, December 20, 2008
Pesto Pastry Roll-ups
This recipe obviously uses Pesto and Puff pasty. You can make make both from scratch or purchase both already made.
I wouldn't even know where to begin making puff pastry so bought mine in the frozen section.
I did make the pesto from scratch though.
2 - 3 cups basil (sometimes I use a mix of parsley and basil)
1/3 cup of toasted pine nuts
1 cup freshly grated parmesean
3 garlic cloves, minced
ground black pepper
1/2 cup olive oil (not 100% sure how much I use honestly, but you're drizzling it in slowly so just eyeball it till you get it to the right consistency).
This is a pretty basic, traditional pesto recipe. I make it all the time and it is good to make in large batches and freeze some. Because most of the ingredients are not cooked at all, be sure to use fresh, good quality ones, especially the cheese and the olive oil.
Once you have the basil rinsed, cheese shredded, garlic minced and pine nuts toasted, combine everything in a blender or food processor. Add a pinch of salt and black pepper.
If you're using a blender, start it with a little bit of oil. Drizzle in oil slowly as you're blending. The pine nuts should be warm when you put them in and will help break everything down.
So once you have your pesto ready, spread out a thawed puff pastry. Spread an even layer of the pesto on. Roll the pastry lengthwise.
I used the whole box and ended up with 4 rolls. If making ahead of time, this is a good place to stop, just wrap them up and refrigerate.
Once you're ready to bake them, slice the rolls into about 1/2 inch disks and spread them out on a pan.
Finally, brush each piece with egg wash before putting in the oven.
Bake for about 20 - 25 minutes at 350 degrees.