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

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