parmesan and pesto filo parcels.

Whether you're hosting a festive party or you're in charge of Christmas dinner on the big day, these super simple filo parcels are perfect for nibbles, canapés and starters alike. Featuring Parmigiano Reggiano, as well as fresh pesto created from the renowned cheese, these cheesy bites bring together the winning combination of basil, Parmesan, pine nuts, garlic and olive oil within delectably crisp filo pastry.

Hailed the King of all the Cheeses, it's one of the world’s oldest products with exclusive P.D.O. status. It can only be truly made particular areas of Italy, just where it has been made for over 900 years. That's some commitment! In particular I made these ones ahead for a festive catch up amongst foodie friends. I sampled a few fresh (it was hard to resist) and then warmed the others through when my guests arrived - which went well if I say so myself. Here's how to make ahead these must-have festive morsels...

Shopping list.
(Makes around 14 parcels)
♥ 25g Parmigiano Reggiano, plus extra for grating
♥ 25g lightly toasted pine nuts
♥ One garlic clove, peeled and crushed
♥ 50g bunch of fresh basil
♥ 75ml good quality extra virgin olive oil
♥ Black pepper to season
♥ A pack of fresh filo pastry, usually with 12-14 sheets
♥ One large free range egg, beaten

Step one. Whizz together the Parmesan cheese, pine nuts, garlic and basil in a food processor. Slowly add the olive oil and continue to blend, seasoning to taste with black pepper.

Preheat your oven to 160 degrees C.

Step two. Fold a sheet into a square. Add 1 tsp of pesto and grate a little extra cheese on top.

Step three. Fold into a parcel shape. Brush with the beaten egg to stick and glaze.

Bake for 12-15 minutes until cooked through and golden. They may cook fairly quickly so keep and eye and turn half way if necessary.

Serve up on pretty platters for your guests! Or enjoy as part of a starter board, perhaps with a spicy tomato dip or alongside Parma ham and burrata. Yum!

Have you made Parmesan pesto parcels before? What are your favourite festive nibble recipes with Parmigiano Reggiano?

In collaboration with Parmigiano Reggiano. Find out more about the cheese and traditional process over on the official Parmigiano Reggiano website.

If you like this, you might like my Parmesan, Parsnip and Brussels Sprout Gratin for a side dish or edible gifting idea - Parmesan and Sesame Bites!