Pitta Crisps With Basil Pesto

The ingredient of Pitta Crisps With Basil Pesto

• 8 pitta pocket breads split in half
• 1 1 2 tablespoons extra virgin olive oil
• ground rock salt to taste
• 2 cups fresh basil leaves
• 40g 1 4 cup pine nuts
• 3 large garlic cloves crushed
• 20g 1 4 cup grated parmesan
• 185mls 3 4 cup extra virgin olive oil
• 1 teaspoon holbrooks worcestershire sauce

The Instruction of pitta crisps with basil pesto

• preheat oven to 150c
• lightly brush one side of pitta bread halves with the olive oil and sprinkle with a little rock salt place on baking trays lined with non stick baking paper and bake in preheated oven for 5 7 minutes or until crisp and golden remove from trays and cool on a wire rack
• to make basil pesto process basil pine nuts and garlic in food processor until finely chopped add parmesan extra virgin olive oil and holbrooks worcestershire sauce and process until mixture is well blended
• serve pitta crisps with the basil pesto

Nutritions of Pitta Crisps With Basil Pesto

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