Sundried Tomato Pesto Knots
These delicious cheesy puff pastry knots are the perfect addition to any picnic. Rustle up some homemade pesto, these take just minutes to make. Ready to pop into your picnic basket.
Makes 12
INGREDIENTS
For the pesto
100ml Yorkshire Rapeseed Oil with Garlic
1 large bunch of basil, washed (around 60g)
Handful of walnut pieces
75g Kit Calvert Old-Style Wensleydale cheese, grated
8 large sun-dried tomatoes (around 80g drained weight)
Juice of 1 lemon
Sea salt flakes
For the pastry knots
2 sheets of ready rolled puff pastry (ours were 375g each)
75g Kit Calvert Old-Style Wensleydale cheese, grated
Beaten egg, for glazing
METHOD
Preheat your oven to 220oC / 200oC Fan / 425oF / Gas Mark 7 and line a baking tray with baking paper.
To make your pesto, simply pop all the ingredients into a food processor and blitz for a minute or two until you reach your required consistency.
Lay one of the pastry sheets out on a lightly floured surface and spread with a good layer of the pesto, right up to the edges of the pastry sheet. Sprinkle over the grated cheese and top with the remaining pastry sheet, and gently pat together, sandwiching the pesto and cheese.
Use a sharp knife or a pizza cutter, cut the pastry into 12 thin strips along the short edge, roughly making each strip 3cm x 23cm. Twist each strip from both ends before making into a loose knot and placing on the baking tray. Brush with the bean egg and pop into the oven and bake for 12-15 minutes until the knots are crisp and golden.
Remove from the oven and place the swirls on a wire rack to cool, ready to pop into your picnic basket. We love them served slightly warm too!
Top Tips
Any unused pesto can be popped into the fridge for a couple of a days, and great for freezing in small batches. We use ice cube trays as the perfect size. Ready to defrost and add to cooked pasta dishes.-
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