Makes ± 36
Mushroom Pesto is a brand new product in our range of Pesto’s. It is truly delicious, a real flavour booster. It has many applications eg. with pasta, on pizza bases or on snacks as we have done here. Available in February 2023.
Products in this recipe

Mushroom Pesto, Sun-dried Tomato Pesto

You will need

250 g All Butter Puff Pastry

1 egg
pinch of salt and sugar

1 x 125 g Ina Paarman’s Mushroom or Sun-dried Tomato Pesto

1 cup (250 ml) Parmesan or hard Italian cheese, finely grated



Adjust the oven rack to the middle position and preheat the oven to 200°C. Line a baking sheet with baking paper.

Remove the pastry from the freezer, leave at room temperature until semi thawed. Lightly roll the pastry out on a floured surface to 18 cm x 18 cm and transfer to baking paper.

Cut into 3 cm squares with a pizza wheel or sharp knife. Do not separate squares.

For the egg wash beat the egg with salt and sugar. Brush over the pastry.

Bake for 20 – 25 minutes until golden brown and puffy. Leave to cool.


Parmesan Crisps

Line a baking tray with baking paper. Spoon heaped teaspoons of the grated cheese onto the paper 2 cm apart.

Bake for ±10 minutes until the cheese melts and is golden and crisp.

Leave to cool. Carefully remove just before needed.

Can be made in advance and stored in an airtight container, still on the baking paper.


To Assemble

Cut a corner of the Mushroom or Tomato Pesto pack and squeeze a small blob of Pesto on top of each pastry square.

Place a parmesan crisp on top.

Serve at room temperature.