Parmesan and Arugula Pesto Twists

Ingredients

6 servings

• 120 g of Parmigiano Reggiano
• 50 g of pistachios
• 18 cl of olive oil
• 100 g of arugula
• 1 clove of garlic
• 1 pinch of salt
• 1 pinch of pepper
• 2 rectangular puff pastries
• 1 egg yolk
• 80 g of sun-dried tomatoes
• 1/2 lemon
• 60 g of Greek yogurt

Steps

1. 1

   Freshly grate the Parmigiano Reggiano.

2. 2

   Blend 80g of Parmigiano Reggiano, the pistachios, arugula, garlic clove, and 15cl of olive oil together, then add salt and pepper.

3. 3

   Preheat the oven to 180°C (356°F).

4. 4

   Spread the pesto over the puff pastry sheets, then sprinkle with the rest of the cheese, keeping just a handful.

5. 5

   Cut 2.5cm wide strips. Twist them and place them on a baking sheet.

6. 6

   Chill for 10 minutes.

7. 7

   Dilute the egg yolk with a little water and brush onto the puff pastry. Sprinkle with the remaining cheese and bake for 15 to 20 minutes.

8. 8

   Dip: blend the sun-dried tomatoes with the lemon juice, yogurt, and the remaining olive oil.