Savoury Truffle Pesto Shortbread

On the table in 35mins

Serves 8


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


  1. Preheat oven to 200°C/180°C
  2. Blitz flour, Parmesan, butter and egg in a food processor
  3. Add half the Sacla’ 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

Made with...

Sacla' Truffle Pesto 90g

Black truffle is an Italian jewel. Hunted through the summer, it’s only identified by its pungent smell wafting through the woodlands. The remarkable flavour is unlike anything else.

To make...

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