Makes 20 – 24, depending on size
1 cup self-rising flour
1 large egg
1/2 cup Rosemary pesto
4 tablespoons vegetable oil
Salt to sprinkle on
Preheat oven to 170oC. Spray baking sheet. Mix the flour, egg, pesto and oil together. Form walnut-size balls and place on baking sheet (not too close to each other). Sprinkle salt on each ball, bake for 12 minutes.
Delightful with a cheese board or just as a snack with a glass of wine.
Recipe and photo: Alma Pretorius
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