INGREDIENTS

• 150g plain flour
• 75g Parmesan, grated
• 100g butter, soft
• 1 egg yolk
• 1/2 jar Sacla’ Truffle Pesto
• Basil leaves 

INSTRUCTIONS 

1. Preheat oven to 200°C/180°C
2. Blitz flour, Parmesan, butter and egg in a food processor
3. Add 1/4 jar of Sacla' Truffle Pesto and mix until combined
4. Transfer to a lightly floured board and knead gently together
5. Roll the dough into a log
6. Wrap in cling film and refrigerate for 20 minutes
7. Slice into pieces and bake for 10-12 minutes
8. Top each shortbread with a generous dollop of Pesto, a basil leaf and serve