Macadamia & Tomato Pesto Scrolls
- 1 packet Carême All Butter Puff Pastry, defrosted
- 80g macadamia nuts
- 1 clove garlic crushed
- 1.5 cups basil leaves
- ¾ cup finley grated parmesan
- 100g semi sun-dried tomatoes
- ½ cup extra vigin olive oil
- zest of 1 lemon
- juice of ½ lemon
- sea salt and pepper
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Step 1 - click here to display
Preheat oven to 200ºC fan-forced (220ºC conventional oven).
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To make pesto, add macadamias to food processor and pulse until coarsely ground. Now add garlic, basil leaves, parmesan, tomatoes and half the olive oil, blend to a coarse paste. Add remaining oil, lemon juice and zest, season with salt and pepper. Blend until combined, avoid over processing.
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Dust work bench and pastry with flour, roll out to a rectangle 40cm x 30cm.
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Spread pesto over pastry sheet leaving a 3cm border along one of the 30cm sides; brush the border with beaten egg. Starting at the opposite end to the 3cm border, carefully roll the pastry up as tightly as possible. Transfer to a tray and chill in the freezer for 20 to 30 minutes, or until firm (this makes it much easier to cut into portions).
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Using a very sharp knife, cut 12 equal slices from the chilled pastry log, laying each on a baking tray lined with baking paper. Do not pack the scrolls too close together. Bake in preheated oven for 15 minutes, then reduce the oven temperature to 180ºC fan-forced (200ºC conventional oven) and continue to bake for a further 10 minutes. Serve warm.
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