Ingredients
Pesto
- 30 g fresh basil leaves
- 30 g pine nuts
- 30 g parmesan cheese (finely grated)
- 1/2 garlic clove (finely grated)
- salt and pepper
- 4-6 tbsp olive oil
Cheese straws
- 2+ tbsp pesto (above)
- 50 g parmesan (finely grated)
- 50 g mature cheddar cheese (finely grated)
- 350 g puff pastry sheet
Instructions
- If you're making your own pesto, simply blitz the basil, pine nuts, parmesan cheese, garlic, salt and pepper in a food processor until fine
- Pour in a few tablespoons of oil to get the consistency you want - I keep mine quite stiff!
- Heat the oven to 220ºC/200ºC fan and line baking trays with parchment paper.
- If using ready made puff pastry, simply roll out to the thickness of a £1 coin
- Spread your pesto evenly on to the pastry
- Spread both the grated parmesan and cheddar over your pesto layer.
- You can either cut them into 1cm (1-1.5cm) strips now, or you can fold the pastry over so it’s half the size, then roll it back out to its original £1 thickness, to then cut into 1cm strips. (This will keep more of the pesto & cheese on the inside - but either way is delicious!)
- Once the pastry has been cut into strips, simply twist all pieces a few times (the more the merrier)
- Scatter over more cheese and bake for 12 minutes (or until nice and golden).
Notes
- Pesto is so easy to make at home, and it makes it so much nicer when you know exactly whats in it!
- You can use any shop bought pesto instead, if you wish.
- I use these basic baking trays
- I use this baking parchment