Method

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