Pesto Puff Pastry Shamrocks
If you need a quick and adorable food idea for St.Patrick’s Day, look for further. These little puff pastry shamrocks are filled with pistachio pesto and ready to serve quickly. They are best served hot and fresh from the oven as snacks, appetizers, or even a side to a meal. The whimsical little swirl is my favorite.
Puff Pastry Shamrocks
1 Puff pastry sheet
1/3 cup pistachio pesto, plus more if needed
Place the puff pastry on a cutting board and use a knife or pizza cutter to cut a 1-inch strip from the long side of the pastry sheet.
Spread the pesto so that it evenly covers the pastry.
Roll the two long sides tightly towards each other until they meet in the center.
Use a serrated knife to cut the rolled-up pastry sheet into 1/2-1 inch pieces.
Line a baking sheet with parchment paper.
Place 2 1/2 to 3-inch piece of the trip that was cut and place it on the baking sheet to create a stem for the shamrock. Place three of the rolled and cut pieces on top and around the top of the “stem” to create the three leaves of the shamrock.
Repeat with the rest of the dough.
Baking according to package instructions.
Pistachio Pesto:
Ingredients
3 heaping cups fresh basil
1/2 cup freshly grated parmesan cheese
1/2 cup pistachios, toasted
1 teaspoon fresh lemon zest
2-3 tablespoons fresh lemon juice
2 garlic cloves
1/4 cup olive oil
salt and pepper to taste
Instructions
Freshly grate the parmesan cheese using a food processor or hand grater
Place the basil, grated cheese, cooled pistachios, lemon zest, lemon juice, and garlic cloves into a food processor
Process all of the ingredients together for about 15 seconds
With the mixer running slowly pour in the olive oil
Add salt and pepper to taste
Process again to mix
If the pesto is too thick you can add more olive oil
Serve!
Store in the refrigerator in a sealed container
You can also place the pesto in an ice cube tray; fill each cube with pesto; freeze; once frozen place them into a freezer-safe plastic bag
