Pesto and Cheese Twists
1 Garlic clove
30 grams Pine nuts
30 grams Fresh Basil leaves
50 grams Parmesan, grated
Up to 90ml Extra virgin olive oil
Salt & Pepper, to taste
80 grams Cream cheese
1 sheet Puff pastry
1 Egg, beaten
Parmesan to decorate
LET'S GET COOKING...
Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.
For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.
In a bowl mix the pesto with the cream cheese until evenly combined.
Cut pastry sheet in half short ways and spread pesto over one of the halves leaving a small border around the edge.
Place the 2nd half of pastry on top of the pesto half and cut into strips short ways.
Place the strips onto a baking tray twisting the strips at the top and bottom.
Lightly brush the twists with egg and place in the oven at 200ºC for 20-25 minutes.
Once out of the oven, sprinkle over extra parmesan.