Recipe from Restaurant: La Garbure (Châteauneuf du Pape)
Chef: Jean Louis Giansilly
Servings: 24biscuits
Ingredients
5garlic cloves
3sprigs of basil
5tbspolive oil
50g3.5 tbsp pine nuts
300g1.3 cups flour
10cl.4 cup warm water
10cl.4 cup olive oil
2tspsalt
25g1.7 tablespoons baking powder
4egg yolks
Ground pepper
Instructions
Prepare a pesto by crushing the garlic cloves with the basil, olive oil, and pine nuts.
Mix the flour, baking powder, salt, virgin olive oil, egg yolks, warm water, and some ground pepper. Add the pesto and blend well to obtain a smooth dough.
Roll into a long snake and slice the into 1/4 inch (6mm) wafers and bake at 180C (350F) for about 10 minutes (depending on size).