Savoury Truffle Pesto Shortbread


  • 150g Plain flour
  • 75g Parmesan, grated
  • 100g Butter, soft
  • 1 yolk Egg
  • 3 tsp Sacla’ Truffle Pesto


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Blitz flour, Parmesan, butter and egg in a food processor
  3. Add Sacla’ Pesto and mix on pulse until combined
  4. Transfer to a lightlyfloured board, knead gently together
  5. Halve dough and roll 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 and serve
Serves: 8Cooking time: Share recipeReview this recipe


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