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)
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.