Food processor, rolling pin, pizza cutter, 1 knitting needle #11–#15 or a chopstick, 2 baking sheets lined with parchment paper
5 ounces Parmesan cheese, plus 1⁄2 cup grated
4 large cloves garlic
1 cup tightly packed basil leaves
1/4 teaspoon salt
2 dashes cayenne pepper
3 tablespoons extra virgin olive oil, plus more to grease knitting needle
1 sheet frozen puff pastry, thawed
Coarsely ground black pepper, to taste
Preparation - Directions
Slice the 5 oz. of Parmesan. Preheat oven to 375 degrees.
Toss the garlic, sliced Parmesan, basil, salt and cayenne in a food processor and process for 10 seconds. With the machine running, slowly pour in 3 tablespoons (45 ml) olive oil until the mixture becomes a spreadable paste.
Spirals Lightly flour a clean work surface and unfurl the pastry sheet on it. With the rolling pin, roll out the pastry until it is 12 inches long. Thickly spread the pistou over the bottom half of the rectangle, leaving a 1⁄4-inch border on the left, bottom and right sides. Fold over the top half to cover the bottom half. Using your thumbs, press down all the way around the edges to seal.
Sprinkle the surface with grated Parmesan and black pepper. Gently press down with your fingers then, with the rolling pin, roll up and down until the rectangle is 12 inches long. Using the pizza cutter, cut crosswise into 1⁄2-inch strips then cut again vertically to make 6-inch long strips.
Grease the knitting needle with olive oil and loosely wind one of the strips around and around the needle. Slide it off onto a baking sheet. Press the top of the spiral into the baking sheet to secure it, gently stretch out the spiral and press at the other end. Continue until all the spirals are made.
Bake for 9–11 minutes, until golden. Cool to room temperature before serving.
Ideas and substitutions
If you have any pistou leftover, freeze it and use as a topping for pasta.