Roline Louwrens De Beer
• 2 tbsp pine nuts
• 1 cup sun-dried tomatoes
• 1 tbsp parmesan, freshly grated
• 1 clove garlic
• 2 tbsp olive oil
• 2 sheets Coles Frozen Puff Pastry, thawed
1. Preheat oven to 180ºC or 160ºC fan. Spread pine nuts on an oven tray and bake for 2-3 mins, or until lightly golden. Cool. Increase oven to 200ºC or 180ºC fan, and line a large baking tray with non-stick baking paper.
2. Combine tomatoes, nuts, parmesan and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin stream. Scrape down sides of the bowl with a spatula and process again to a paste. Season to taste.
3. Lay out a sheet of pastry and spread evenly with half the pesto, all the way to the edges. Fold opposite sides in about 1cm, then keep rolling them in until they meet in the middle. Cut log into 16 slices and arrange, cut side up, on prepared trays. Repeat process with remaining pastry sheet and pesto to make another 16 slices
4. Bake for 15 mins, or until golden and crisp.
• 2 tbsp olive oil
• 2 sheets Coles Frozen Puff Pastry, thawed
1. Preheat oven to 180ºC or 160ºC fan. Spread pine nuts on an oven tray and bake for 2-3 mins, or until lightly golden. Cool. Increase oven to 200ºC or 180ºC fan, and line a large baking tray with non-stick baking paper.
2. Combine tomatoes, nuts, parmesan and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin stream. Scrape down sides of the bowl with a spatula and process again to a paste. Season to taste.
3. Lay out a sheet of pastry and spread evenly with half the pesto, all the way to the edges. Fold opposite sides in about 1cm, then keep rolling them in until they meet in the middle. Cut log into 16 slices and arrange, cut side up, on prepared trays. Repeat process with remaining pastry sheet and pesto to make another 16 slices
4. Bake for 15 mins, or until golden and crisp.
