Happy 4th of July! Hah, I’m back! Not even a busted up computer can keep me down. Well, for long, anyway.
Get ready, I’m going to hit you with actual recipes over the next couple days. Unheard of around these parts, lately. But I mean it, for reals–not just multiple posts in a week, but multiple posts with actual food in them. Hooo-weeee.
Let’s just jump right in with a starter, shall we? A little something to appetize you? Heh heh. I crack myself up. But enough of that. How are your gardens growing? Mine is busting out all over, especially the basil (and the raspberries, but that’s for later). And basil screams pesto. And although I can eat gallons of the stuff right out of the food processor, I thought you might like something a little more interesting than that. Like, a little something with puff pastry?
This recipe is a total breeze, and I won’t even tell on you if you use store bought pesto. Even though it’s just not as good. Not even the same animal. And in case you were wondering, the name “palmier” is French, and refers to the shape of these pastries (which you often see in a sweet, cookie version), which resembles a palm leaf.
- 1 sheet frozen puff pastry
- 1 cup (approx) pesto (any variety, store bought or homemade,recipe below)
Thaw puff pastry according to directions. Roll out just slightly, to flatten the fold seams. Spread liberally with pesto, all the way to the edges. Starting on one long side, carefully roll the pastry in on itself, just to the center of the dough. Repeat on the other side and lightly press the two rolls together. You can also brush a little milk along the seam to help it stay together, but it’s not crucial. Cut slices approximately 1/4 inch wide with a very sharp or serrated knife. Place slices on a parchment or silpat lined baking sheet. Sprinkle the top of each palmier with a little bit of parmesan cheese. Bake at 400 for 10-12 minutes, until puffed and golden brown. Best served warm, but still really good at room temp. Makes about 15.
- 2 cups fresh basil leaves
- 1/2 cup toasted pine nuts
- 1/2 cup parmesan cheese
- 1/4 to 1/2 cup olive oil
- 2 cloves garlic
- large pinch kosher salt
Place all ingredients in a food processor and process until fully blended. You can leave it coarse and chunky or continue to process until it is completely smooth, depending on your preference. I generally add the smaller amount of oil, and then thin it a bit with some water–a tablespoon or two. All the flavor, but less oily!
Pesto can also be made with other nuts (walnuts, pecans, almonds) and other herbs or greens (parsley, cilantro, arugula, mint). I often experiment with mixes of both nuts and greens for fun new flavors.
Store unused pesto in an airtight container in the fridge–but before you store it, make sure to cover the top of the pesto with a thin layer of olive oil to keep it from oxidizing. Exposure to air causes the basil to turn dark and bitter, and you don’t want that!