"A fusion food of cashew pesto and salsa combined with cheese stuffed into puff pastry can be both a starter and a main meal with some soup. You can most certainly use store bought pesto as well as salsa for this recipe. That would shorten the time it takes to make this dish considerably. If making salsa from scratch, I find making it at least a couple of days ahead really softens the tomatoes and makes the flavors work better."
Cashew Pesto Salsa Twirls
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- Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 3
Recipe Card
For Pesto
ingredients
- 1 cup basil
- 1/4 cup parmesan
- 1/4 cup olive oil
- salt
- 2 tsp black pepper
- juice of 1 lemon
- 3 tbsp cashews
For Pesto
Method
Step 1
Blend together 1 cup basil, ¼ cup parmesan, ¼ cup olive oil, salt, black pepper, juice of 1 lemon, 3 tbsp cashews.
For Salsa
ingredients
- 1/2 chopped onion
- 1 chopped tomato
- 2 tbsp cilantro
- salt
- 1/2 chopped into small pieces jalapeño
- juice of 1 lime
- 1 tbsp chopped garlic
For Salsa
Step 1
Add tomato, onion, garlic, jalapeño, salt, lime juice and cilantro to a blender and chop fine.
For Puff Pastry
ingredients
- 1 sheet puff pastry
- 4 tbsp pesto
- 3 tbsp salsa
- 3 tbsp cheddar cheese
Assembly
Step 1
Defrost 1 sheet of puff pastry for 40 minutes.
Step 2
Heat oven for 400 º
Step 3
On a floured surface, roll out the sheet into rectangles and spread pesto on half the rectangles. Do the same with the salsa. Sprinkle the cheese on top. Cover the rectangle with the other half and using the rolling pin, roll it out evenly. Cut into strips and twist each strips.
Step 4
Bake in the oven on a baking sheet covered with parchment paper for 12-13 mins till golden. Serve immediately.