Kale-Walnut Pesto And Parmesan Pastry Twists Recipe

Simple appetizers that impress visitors without overwhelming the host are ideal for holiday celebrations. These pesto twists provide a little variety to the holiday goodies. It uses Tuscan kale and walnuts instead of basil to make pesto seasonally appropriate. 

2 cups Tuscan kale, roughly torn ¼ cup raw walnuts ½ cup grated Parmesan 1 garlic clove, peeled 1 tablespoon lemon juice ½ cup olive oil Kosher salt and pepper 2 sheets frozen puff pastry, thawed 1 egg, beaten



The oven should be preheated to 400 degrees Fahrenheit. The water in a small pot should be brought to a boil. After about a minute, add the kale and continue to cook it until it becomes bright green and slightly wilted. 

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Remove, allow to cool, and the extra liquid should be squeezed out. Put the kale that has been blanched, walnuts, Parmesan, garlic, lemon, and olive oil into a blender and blend until smooth.

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When the mixture is completely smooth, season it to taste with salt and pepper, and then leave it aside. Place one sheet of puff pastry on a surface that has been dusted with flour. 

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Apply the pesto in a uniform manner onto the pastry, ensuring that a border of ½ inch is left. 

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The final piece of pastry should be placed on top, and the edges should be pressed securely together. 

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The pastry should be cut in half, and then across in strips that are ½ inch long. Each strip should be twisted multiple times before being placed on a baking pan.

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Before brushing the twists with the egg wash, combine one egg that has been beaten with one teaspoon of water. 

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12 to 15 minutes in the oven, or until the top is golden brown. Dish out the twists as soon as possible.

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