Pesto Pastries

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Pesto Pastries Recipe

Photo: Randy Mayor; Styling: Claire Spollen

Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two.

Serves 10 (serving size: 2 pastries)


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2 tablespoons pine nuts, toasted
1 garlic clove, chopped
3 tablespoons grated Parmigiano-Reggiano cheese
2 (1-ounce) packages fresh basil
1 sheet frozen puff pastry dough, thawed
3/8 teaspoon kosher salt


Hands-on: 20 Minutes
Total: 40 Minutes

1. Preheat oven to 400°.

2. Place nuts and garlic in a mini food processor; pulse until finely chopped. Add cheese; pulse to combine. Remove large stems from basil. Tear leaves, and add to processor; process until very finely chopped and almost paste-like.

3. Unfold dough, and roll into a 10 x 9-inch rectangle. Spread pesto over dough all the way to edges. Sprinkle with salt. Roll up both long sides of dough, jelly-roll fashion, until they meet in the middle. Place in freezer for 10 minutes.

4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 16 minutes or until lightly browned.

Created date

November 2014

Nutritional Information

Calories 156
Fat 11.1 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 6.1 g
Protein 3 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 1 mg
Iron 1 mg
Sodium 157 mg
Calcium 30 mg