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. This recipe for salsa is the same I’ve used for my posts Vegetarian Enchiladas and Spinach Tortilla Bowls @sarchakra
COOK TIME: 20
PREP TIME: 25
YIELDS: Makes or serves 3-4
Ingredients:
For Pesto:
- Basil 1 cup
- Parmesan ¼ cup
- Olive oil ¼ cup
- Salt
- Black pepper
- Juice of 1 lemon
- Cashews 3 tbsp
For Salsa:
- Onion ½ chopped
- Tomato 1, chopped
- Cilantro 2 tbsp
- Salt
- Jalapéno ½ chopped
- Juice of 1 lime
- Garlic 1 tbsp, chopped
For Puff pastry:
- Puff pastry 1 sheet
- Pesto 4 tbsp
- Salsa 3 tbsp
- Cheddar 3 tbsp
Method:
For Pesto: Blend together 1 cup basil, ¼ cup parmesan, ¼ cup olive oil, salt, black pepper, juice of 1 lemon, 3 tbsp cashews.
Salsa: Add tomato, onion, garlic, jalapeño, salt, lime juice and cilantro to a blender and chop fine.
Assembly:
- Defrost 1 sheet of puff pastry for 40 minutes.
- Heat oven for 400 º
- 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.
- Bake in the oven on a baking sheet covered with parchment paper for 12-13 mins till golden.
- Serve immediately.
sarchakra 
2 thoughts