3/4 cup pine nuts
2 cups packed fresh basil leaves
1 clove garlic
1/2 lemon, juice and zest
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup cup olive oil
PINWHEELS
1-2 pastry sheets
Milk, or oil for brushing
1. Blend all the ingredients in a food processor. Gradually add in the oil while blending. Scrape down the sides as necessary.
2. Preheat the oven to 350 F. To assemble the pinwheels, lightly defrost the pastry sheets. Spread half of the pesto mixture onto the pastry sheet, leaving about 1/2 inch around the side. Baste the edges with some milk or oil to make it stick. Roll up the pastry sheet and cut into 1/3-inch rounds with a sharp knife.
3. Place pinwheels on a tray linked with parchment paper. Bake in the oven for 30-35 minutes until they’re puffy and golden brown.
*Hint: If the pastry has gotten soft, just chill in the fridge for 5 minutes.
Yields: 6-8 Servings
