Pesto is a fridge staple — no self-respecting kitchen should be without it. Be it made fresh or from a jar it has an ability to turn a lowly bowl of plain pasta into a tasty meal. While pesto is often used in savoury main dishes it can also be used in baking. One of my favourite ways to do this is to incorporate it in biscuits. Think of it as a grown-up twist on the humble cheese biscuit we probably all made in Home Economics. The basil in pesto works well with the parmesan in these biscuits to give both colour and a punchy taste.
These biscuits are delicious on their own or with a slice of sharp cheese and taste really good with a glass of chilled white wine, but dieters should look away now due to the high butter content. This recipe also works well with red pesto, harissa paste or other strong cheeses.
Makes around 20 biscuits
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