Pesto Genovese (recipe)
Cut the filo sheets into 4 rectangles of equal size (or more if you want smaller cigars). Brush each with pesto.
Carefully roll each rectangle into a thin roll. Transfer to a baking sheet lined with parchment paper. Lightly brush the top with oil.
Bake at 180°C until golden and crispy. It’s pretty quick, so keep an eye on the oven.
Let cool for 10 to 15 minutes and serve as an appetizer or afternoon snack with a cup of tea.