How To Cook
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Pesto Parmesan Crisps
5 – 10min
If you have Sundried Tomato Pesto in your fridge, then you’re going to want to try these tasty delights!
2 cups finely grated parmesan cheese
1/4 cup Pasta Vera’s Sundried Tomato Pesto
Combine the pesto and grated cheese in a bowl, mixing until blended.
Lay out a large baking tray with baking paper.
Scoop the mixture into tablespoon rounds on the tray.
Pop them in the oven until the cheese is gooey and the edges start to crisp up (usually takes 5-6 minutes).
Take them out and let them cool until they become crunchy delights.
Pansotti in Parmesan Cream Sauce, topped with crispy Enoki mushrooms
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1/2 Musgrove Close, Wigram, Christchurch 8042