Vegetable vol-au-vents with creamy pesto

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


Creamy pesto

1/2 cup firmly packed fresh basil leaves

1/4 cup cream

2 tablespoons grated parmesan cheese

1–2 tablespoons oil

1 clove garlic, crushed

Vegetable filling

2 tablespoons oil

1 small onion, cut in wedges

125 g cherry tomatoes, halved

125 g button mushrooms, sliced

1/2 avocado, peeled and chopped

1 tablespoon balsamic vinegar

4 × 100 mm purchased vol-au-vent cases


1. Preheat oven to moderate 180°C.

2. To make Creamy Pesto: Combine basil, cream, cheese, oil and garlic in a food processor or blender. Process for 20 seconds or until mixture is smooth and creamy. Transfer to small bowl, cover with plastic wrap.

3. To make Vegetable Filling: Heat oil in a medium pan, add onion. Stir-fry over medium heat for 1 minute or until soft. Add cherry tomatoes and mushrooms, stir-fry for 1 minute or until just tender. Add chopped avocado and vinegar; remove pan from heat.

4. Place vol-au-vent cases on an oven tray and bake for 5 minutes or until heated through. Spoon some warm vegetable filling into each case and top with a little pesto. Serve immediately.