PESTO CRISPS
Panera Bread Recipe
Serves 10
1 1/2 cups shredded white cheddar cheese (about 6 ounces)
8 tablespoons (1 stick) unsalted butter, cut into 6 to 8 pieces
1 cup all purpose flour
1/4 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1 cup fresh basil leaves
1/2 cup pine nuts or walnuts
1/2 cup grated Parmesan cheese
1 clove garlic
Combine cheese, butter, flour, cayenne, and white pepper in a food processor and pulse until thoroughly mixed. Transfer mixture to a large bowl and set aside. Combine the basil, pine nuts, Parmesan, and garlic in a food processor and whirl until thoroughly mixed. Add the basil mixture to the flour-and-cheese mixture. Stir until thoroughly combined. Place two sheets of plastic wrap on a flat work surface and divide dough between them. Shape dough into two logs, each about 1 3/4 inches in diameter and 8 inches long. Secure the logs in plastic wrap, twist ends closed, and refrigerate until firm. (Logs can be refrigerated up to 1 week.)
To bake, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Unwrap the logs and slice them into 1/4-inch thick pieces; arrange them on the baking sheet. Bake for 10 to 12 minutes or until edges are golden brown. Let cool for 5 minutes. Carefully transfer to a rack to cool completely.
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