Name: Peanut Butter Pesto Palmiers
Prep time: 15 min
Cook time: 20 min
Ingredients: 2/3 cup chopped parsley; 1/4 cup chopped basil; 2 cloves garlic, crushed; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup The Good Nut Light Crunchy Peanut Butter; 1/3 cup grated Parmesan cheese; 2 sheets puff pastry, just thawed; Sweet chilli sauce, for serving

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Blend parsley, basil and garlic with salt and pepper in a food processor until finely chopped. Add peanut butter, cheese and pepper and blend to combine
Divide peanut butter mixture between pastry sheets and spread evenly. Roll in two sides until they meet in the centre. Freeze for 30 minutes or until very firm
Cut pastry logs into 1cm thick slices and arrange on lined baking trays. Bake in a moderate oven 180°C for 15 minutes. Turn over and cook for further 5 minutes or until golden
Serve warm or cool with Sweet chilli sauce

Blend parsley, basil and garlic with salt and pepper in a food processor until finely chopped. Add peanut butter, cheese and pepper and blend to combine
Divide peanut butter mixture between pastry sheets and spread evenly. Roll in two sides until they meet in the centre. Freeze for 30 minutes or until very firm
Cut pastry logs into 1cm thick slices and arrange on lined baking trays. Bake in a moderate oven 180°C for 15 minutes. Turn over and cook for further 5 minutes or until golden
Serve warm or cool with Sweet chilli sauce

Blend parsley, basil and garlic with salt and pepper in a food processor until finely chopped. Add peanut butter, cheese and pepper and blend to combine
Divide peanut butter mixture between pastry sheets and spread evenly. Roll in two sides until they meet in the centre. Freeze for 30 minutes or until very firm
Cut pastry logs into 1cm thick slices and arrange on lined baking trays. Bake in a moderate oven 180°C for 15 minutes. Turn over and cook for further 5 minutes or until golden
Serve warm or cool with Sweet chilli sauce