40g Pine nuts, lightly toasted
2 Garlic cloves, peeled
130ml Olive oil
50g Parmesan cheese, freshly grated Sea salt and freshly ground pepper
1 Packet (±400g) readymade puff pastry with flour for dusting
200g Parmesan cheese, freshly grated
3 Eggs, whisked
100g Homemade pesto (or to taste)
In a food processor, finely mince the basil, pine nuts and garlic cloves. With the motor running, slowly pour in the olive oil, add the parmesan and seasoning, and process until just combined.
Roll the pastry to half its thickness using flour to prevent sticking. Cut the sheet in half, Cover the one half with the pesto and cheese, then top with the other half of the pastry. Press down lightly with a rolling pin.
Egg wash the whole top. Cut the pastry into ½ cm wide strips. Take each strip and twist each end in opposite directions until it is evenly twisted Lay them well spaced apart on greased baking trays. Ideally leave to chill for 30 minutes. Bake the straws in a pre-heated oven 160°C for 8-10 minutes until crisp and golden.
Serves: 4 - 6
Preparation time: 1 hour