Green Olive Pesto Palmiers Recipes

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!

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.

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.

Steps:

• In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers.

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.