0 — 
These Pesto pastry wheels make the perfect H'orderves, nibbles, or even starter! Check out how to make them with this instructional video.
25g / 0.8oz pine nuts
2 garlic cloves, roughly chopped
50g / 1.7oz fresh basil leaves
4 Tbsp Avocado oil with Basil
25g / 0.8oz Parmesan cheese, grated
500g / 1.1lbs box ready to use savoury pastry (or flaky) room temperature
125g / 4.4oz mascarpone cheese
100g / 3.5oz sun-dried tomatoes
- Preheat the oven to 180°C / 355°F regular bake.
- Put the pine nuts into a blender with the garlic, basil leaves and Olivado avocado oil with basil. Whizz to a rough-textured pesto. Add the Parmesan cheese and pulse briefly to combine. Set aside.
- Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes, dotting evenly over the pesto. Starting with 1 long edge, roll the pastry tightly like a swiss roll. Freeze for at least 10 minutes.
- Using a large serrated knife, slice the pastry into 20-25 thin rounds. Place a baking paper lined baking tray and bake for 15-20 minutes or until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.
- Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm.
CategoryAvocado Oil, Avocado Oil with Basil, VideosCuisineLunch
Ingredients
25g / 0.8oz pine nuts
2 garlic cloves, roughly chopped
50g / 1.7oz fresh basil leaves
4 Tbsp Avocado oil with Basil
25g / 0.8oz Parmesan cheese, grated
500g / 1.1lbs box ready to use savoury pastry (or flaky) room temperature
125g / 4.4oz mascarpone cheese
100g / 3.5oz sun-dried tomatoes
Directions
1
- Preheat the oven to 180°C / 355°F regular bake.
- Put the pine nuts into a blender with the garlic, basil leaves and Olivado avocado oil with basil. Whizz to a rough-textured pesto. Add the Parmesan cheese and pulse briefly to combine. Set aside.
- Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes, dotting evenly over the pesto. Starting with 1 long edge, roll the pastry tightly like a swiss roll. Freeze for at least 10 minutes.
- Using a large serrated knife, slice the pastry into 20-25 thin rounds. Place a baking paper lined baking tray and bake for 15-20 minutes or until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.
- Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm.
