Tomato Pesto & Emmentaler Cheese Turnovers

With my left over Emmentaler Cheese I made these savory turnovers.
Adding a tomato pesto it made an easy and delicious lunch for my family.
I used Pepperidge Farms' Puff Pastry and a homemade Tomato Pesto. For puff pastry directions and oven temperatures you can visit there web site here. For an easy Tomato Pesto you can find the recipe below.

Sun Dried Tomato Pesto
(adapted from At Home With Magnolia)

Ingredients
1/2 cup packed Fresh Basil leaves (roughly chopped)
1/4 cup Italian Parsley (roughly chopped)
1/2 cup pine nuts
4 garlic cloves
1 tsp lemon zest
1/4 tsp kosher salt
1 generous packed cup sun-dried tomatoes in oil
1/4 cup grated Parmigianno Regianno
1 cup olive oil

Directions
Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
In a food processor, combine the basil, pine nuts, garlic, lemon zest, and salt. Process until coarsely chopped.
Add the sun dried tomatoes and Parmigianno Reggiano cheese and process until the tomatoes are coarsely chopped.
Now stream in the olive oil slowly and process until the pesto comes together.
Serve immediately or store in an airtight container in the fridge for up to 6 weeks.



I have been traveling for the past few weeks and haven't been able to catch up on blog reading.. I look forward to commenting on all of your wonderful recipes and writings.. till then, have a wonderful Easter and Passover celebration!

Ciao, abbracci e baci e Buon Appetito!!
Laurie