A recipe from the Good Food collection.
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
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.