|Pinch freshly ground black pepper|
|80g||fresh basil leaves, blanched for 30 seconds, drained, and dried|
|60g||freshly grated parmesan cheese|
|60g||freshly grated romano cheese|
|125ml||extra-virgin olive oil|
|250ml||freshly grated parmesan cheese|
- In the bowl of a food processor, combine the pine nuts, garlic, salt, pepper, basil, parmesan and romano cheeses, and 15ml olive oil, and process until finely ground.
- Add the remaining oil as needed in a steady steam and process until smooth and creamy.
- Roll out the pastry into a rectangle approximately 15cm wide and no less than 3mm thick, cut the edges so that they are even.
- Sprinkle the cheese evenly over the rectangle and press it into the pastry with a rolling pin.
- Spread the pesto filling evenly over the cheese and roll each long end of the pastry to the centre of the rectangle, making sure the pastry is tight and even.
- Chill well.
- Cut the log crosswise into 1cm slices, and place them 5cm apart on parchment-lined baking sheets.
- Chill for at least 1 hour.
- Preheat the oven to 200°C.
Chef Niemand recommends drinking a bottle of Odd Bin Sauvignon Blanc 215 or Odd Bin Pinotage 705 with these recipes.