Green Olive Pesto Palmiers Recipes

PESTO AND PARMESAN PALMIERS

Steps:

• Place a piece of parchment paper larger than 10 x 10 inches (20 x 20 cm) on a work surface.
• Roll your pastry out on the parchment paper until it's about 8 x 8 inches (20 x 20 cm).
• Spread the 3 tablespoons of your pesto evenly over the surface of the pastry, making sure to spread it to the edges.
• Sprinkle the Parmesan evenly over the pesto, pressing it gently into the pesto with your fingertips.
• Roll one side of the pastry into the centre, then roll the other side in to meet it, taking care to roll tightly (the palmiers will fall apart otherwise).Wrap the pastry roll tightly in plastic wrap and place in the freezer for approx. 30 minutes.
• Preheat oven to 375˚F/ 190˚C. Line two baking trays with parchment paper.
• Remove pastry roll from freezer.
• Slice the logs into thin (1/2cm wide) slices.
• Place palmiers cut side down on the baking tray taking care to leave about 1 inch (2cm) between each palmier.
• Bake for 9 minutes, then turn the palmiers over (an offset spatula is handy for this as the palmiers will be very hot to touch) and bake for a further 9-10 minutes until the palmers are cooked through and crispy.
• Remove from oven and allow to cool on a wire rack.

GREEN OLIVE PESTO

Steps:

• In a food processor puree the olives with the pine nuts and garlic.
• With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
• Season with pepper and salt if desired.
• Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
• Store covered in the refrigerator or freeze.
• Delicious!

GREEN OLIVE PESTO

Steps:

• Put everything but the oilve oil in a blender and blend for one minute.
• With motor running, slowly add oliv eoil until it forms a thick, smooth paste.
• Allow to stand for 1/2 hour before serving.

GREEN OLIVE PESTO

Steps:

• In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.