Green Olive Pesto Palmiers Recipes

SAVORY PALMIERS

Steps:

• Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

GREEN OLIVE PESTO PALMIERS

Steps:

• Preheat oven to 200°C Line a baking tray with non-stick baking paper.
• Process the cashews until small pieces in a food processor.
• Drain the olives and process with the cashews, add the oil to make a nice spreadable consistency. You can add more oil if you want a smoother pesto but I like it a bit chunky.
• Spread 1/5 of the pesto onto a sheet of pastry. Sprinkle with parmesan cheese.
• Roll one half of the pastry into the middle, then roll the other half into the middle to meet it. Wrap with clingwrap and refrigerate while you prepare the other palmier logs.
• After chilling the logs well, slice the logs into thin slices (1/2-1cm).
• Place pastry slices, cut-side up, on prepared tray, allowing room for spreading.
• Brush with egg wash or milk.
• Bake in preheated oven for 10 minutes. Remove from oven. Turn palmiers over, brush again, and bake for a further 4-5 minutes or until golden brown and puffed. Remove from oven. Serve warm or at room temperature (better warm in my opinion!).
• Notes & tips.
• You can prepare this recipe to the end of step 7 up to 1 day ahead. Cover and store in the fridge. Continue from step 4 up to 3 hours ahead.
• Transport tip: Transport cooked palmiers in an airtight container. At destination, preheat oven to 180°C Place palmiers on a baking tray and cook in oven for 5 minutes or until warmed through.

GREEN OLIVE PESTO

Steps:

• In a food processor puree the olives with the pine nuts and garlic.
• With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
• Season with pepper and salt if desired.
• Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
• Store covered in the refrigerator or freeze.
• Delicious!

COLLARD GREEN OLIVE PESTO

Steps:

• Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
• Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

GREEN OLIVE PESTO

Steps:

• In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.