Puff pastry pinwheels with red pesto

Pesto pinwheels are irresistible – here in a version with red pesto. These delicious pinwheeles combine the rich and robust taste of red pesto with crispy and flaky puff pastry. A perfect hors d'oeuvre for the drink, as a tapas or as part of an Italian charcuterie platter.

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You will need

0.42 – 0.62 cups of red pesto

1 ready-rolled, rectangular puff pastry sheet

1 egg, beaten

2.6 oz Parmesan cheese, finely grated

Freshly ground black pepper

Red pesto

7 oz sun dried tomatoes in oil

½ cup fresh basil

1/3 cup parsley

4 cloves of garlic

4 tsp drained capers

4 tbsp toasted pine nuts

2 tbsp red wine vinegar

1 tbsp balsamic vinegar

½ cup extra virgin olive oil

4 tbsp grated parmesan cheese

Kosher salt

Black pepper

More olive oil to cover the surface of the pesto in the jar

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How to make it

Start by making the pesto

1. Put sun-dried tomatoes, basil, parsley, garlic, capers and toasted pine nuts in a food processor and blend well.

7 oz sun dried tomatoes in oil

½ cup fresh basil

1/3 cup parsley

4 cloves of garlic

4 tsp rinsed capers

4 tbsp toasted pine nuts

2. Add red wine vinegar, balsamic vinegar, extra virgin olive oil, parmesan cheese, some kosher salt and black pepper. Run the food processor until the pesto is well mixed and has the consistency of a smooth paste.

2 tbsp red wine vinegar

1 tbsp balsamic vinegar

½ cup extra virgin olive oil

4 tbsp grated parmesan cheese

Kosher salt

Black pepper

Pinwheels

3. Preheat the oven to 392°F.

4. Roll out the puff pastry sheet and brush the entire surface with the beaten egg.

1 ready-rolled, rectangular puff pastry sheet

1 egg, beaten

5. Spread the pesto evenly over the entire surface.

0.42 – 0.62 cups of red pesto

6. Sprinkle the Parmesan cheese and freshly ground black pepper all over.

2.6 oz Parmesan cheese, finely grated

Freshly ground black pepper

7. Roll it up into a tight roll along the long side and cut slices that are about 0.8 inches thick.

8. Spread them out on a baking sheet with parchment paper and bake in the oven for 15–20 minutes until they have a nice color.

Serve as part of an Italian cheese – and/or charcuterie board or as a hors d’oeuvres to the drink.

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Tip: Make several batches and freeze.

Tip 2: Put the leftover pesto in a sterilized glass jar and pour a thin layer of olive oil that covers the entire surface. The pesto lasts about 2 weeks in the fridge as long as you pour oil that covers the surface when you take pesto out of the jar. Serve as a side for crackers or as bruschetta.