Pesto and Parmesan Breadsticks

When life gives you puff pastry create something delicious! That statement should make you question why life would actually give you puff pastry, and the answer would be because you needed one sheet to make the lovely Apple Tart on Newschannel 5’s Talk of the Town, leaving one as a leftover. Of course, you do not have to thaw both sheets that come in a package but why not. My husband needed a reward – he did all my “hand filming” for TV since we were zooming today.

For his treat I made Pesto and Parmesan Breadsticks with the other sheet of dough. This is a snap to put together especially using a jar of already prepared pesto, but it’s fun to whip up your own version if you have the time and the basil. In my case any excuse will do to use a crush worthy adorable mini food processor. I’ll include a recipe of pesto but there are no bad scores for just opening that little jar, it’s been done many times before. The other ingredients are parmesan cheese and a little marinara sauce for dipping. This recipe makes an excellent appetizer or a feast for 2.

It’s easy – as Meryll Rose on TOTT likes to say it almost is a no-recipe kind of recipe. Basically, you roll out the sheet of pastry, slather it with basil, sprinkle some parmesan over it all, cut into strips and twist. Bake immediately and take all the credit and compliments that come your way.

I’m including today’s clip from TOTT (Click to Watch). You have to watch – our gorgeous spaniel, Cupcake, makes her television debut! (Live Zoom is fun). Enjoy (the dish and the dog)!

Pesto and Parmesan Breadsticks

Ingredients

1 sheet puff pastry, defrosted

½ to 1 cup pesto – homemade or prepared

½ cup grated parmesan cheese

Marinara sauce for dipping

Directions:

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Flatten puff pastry out on prepared sheet – a rolling pin helps, but not necessary.

Spread with pesto and sprinkle with Parmesan cheese.

Cut into strips and twist before laying each strip on the baking sheet.

Bake about 15 to 20 minutes until crispy.

Pesto

Ingredients

1 large handful of basil (2 cups loosely packed)

2 cloves peeled garlic

½ cup Parmesan cheese, about 2 oz (I let the processor do my grating)

1/3 cup olive oil

1 tsp butter

¼ cup toasted walnuts

Salt to taste

Directions:

Put all ingredients in a food processor and blend to a coarse paste scraping down sides of processor as needed. Add more olive oil if necessary, to get a good consistency.