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.

Ann Taylor Pittman
Recipe by Cooking Light December 2014


Randy Mayor; Styling: Claire Spollen

Recipe Summary

20 mins
40 mins
Serves 10 (serving size: 2 pastries)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

156 calories; fat 11.1g; saturated fat 1.7g; mono fat 2.6g; poly fat 6.1g; protein 3g; carbohydrates 12g; fiber 1g; cholesterol 1mg; iron 1mg; sodium 157mg; calcium 30mg.