Pesto Palmiers

© Katherine Stetson

These reheat beautifully in a hot oven for 4-5 minutes.

For the Basil-Walnut Pesto:

  • 2 cups basil leaves, packed
  • ½ cup toasted walnuts, coarsely chopped
  • 3 garlic cloves, finely minced
  • 1/3 cup freshly grated Parmesan
  • ½ cup olive oil
  • sea salt and freshly ground pepper, to taste

In a food processor fitted with a steel blade, pulse basil with walnuts until finely chopped.  Add Parmesan and garlic and process until smooth.  With machine running, slowly pour in olive oil.  Season to taste with sea salt and freshly ground pepper.

Spoon pesto into a container and float some additional olive oil on top.  Cover tightly and refrigerate.

For the Palmiers:

  • one sheet prepared puff pastry, thawed
  • fresh pesto
  • ¼ cup unsalted butter, melted
  • 1/3 cup freshly grated Parmesan

Preheat Oven to 425 degrees.

On a lightly floured counter, roll out puff pastry to approximately 12 inches by 12 inches.  Spread a light coat of pesto over the surface of the dough.  Carefully roll the bottom edge upwards to the center.  Repeat with the other side.  Slice into 1/3 inch pieces and place on a parchment-lined baking sheet.  Bush pastries lightly with melted butter and sprinkle on the grated Parmesan.  Bake for 10-12 minutes or until golden brown, rotating sheet pan half way through baking time.

Cool on a rack briefly and serve warm.

Copyright © Katherine Stetson, all rights reserved.