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Pitta crisps with basil pesto
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 8 pitta pocket breads, split in half
  • 27.30 gm extra virgin olive oil
  • Ground rock salt, to taste
  • 500.00 ml 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
  • 6.10 gm Worcestershire Sauce
Instructions:
  • Preheat your oven to 150C.
  • Brush olive oil on one side of pita bread halves, sprinkle with rock salt. Place on baking trays lined with non-stick paper. Bake in preheated oven for 5-7 minutes until crisp and golden. Cool on a wire rack after removing from trays.
  • Combine fresh basil leaves, pine nuts, and garlic in a food processor and pulse until finely chopped. Then, add Parmesan cheese, high-quality extra virgin olive oil, and Holbrooks Worcestershire Sauce. Blend until the ingredients are fully combined and creamy.
  • Top the pitta crisps with the flavorful basil pesto and serve.

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