Pesto Christmas tree

Olives as baubles

250g puff pastry

100g sundried tomatoes

2 tbsp chopped basil

2 tbsp fresh parley

3 cloves of garlic chopped

25g pine nuts

50g Parmesan grated

80ml olive oil

1 egg whisked

Blitz your tomatoes, basil, parsley, garlic, pine nuts and Parmesan in a blender, add your olive oil until you a nice spreadable consistency.

Roll your puff pastry into roughly 35cm x 25cm rectangle. Cut out a tree shape with a trunk.

Re roll the off cuts, lay your tree on top and trace the rectangle to match your first tree so you have 2 identical tree shapes.

Put onto a tray lined with grease proof paper.

Take the top tree off, spoon over 3 or 4 tbsp of your pesto over the whole tree.

Place your second tree on top.

Mark a trunk so it’s thinner at the top, getting wider as you reach the trunk. Don’t go through the pastry, just make an indent.

Now cut branches coming from your trunk to the outside of the tree.

Twist each branch twice on the longer ones and once as you get to the smaller ones.

Dot each branch with some chopped olives for baubles.

Brush with your whisked egg and bake for 20 minutes.

Any left over pesto can be used to dip your branches in or stored in the fridge for another day.