If you prepared too much pesto with our recipe of Pasta al Pesto, here is how you can re-use pesto for a nice appetizer.
1 roll of pie-crust pastry
4 TBSP pesto prepared as follows: 50 grams of basil leaves, possibly small and bio, 1 garlic clove, 5-6 TBSP extra-virgin olive oil, 50 grams of parmesan and dry pecorino cheese, 3 TSP pinenuts.
Prepare the pesto sauce:
Gently wash and dry the basil leaves. Put them in the bowl of a blender, add the garlic clove, peeled, cheese in small pieces, pine-nuts and the extra virgin olive oil. Blend till you obtain a thick cream.
Pre-heat oven at 180°C (340°F).
Spread the pie-crust pastry.
Spread a thick layer of pesto on it.
Roll. Gently cut in rolls around 1.5 cm thick.
Lay the rolls, cut edge up, in the baking pan covered with cooking foil. Cook for 15 to 20 minutes, do not overcook. Let it cool.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.