Christmas Basil Pesto Rolls at The Little Shop of Olive Oils

Christmas Basil Pesto Pastry Rolls


  • 1 sheet of puff pastry, thawed.
  • 1/2 cup Basil Pesto
  • 1/3 cup sun-dried tomatoes, chopped (save a small star shaped portion for garnish)
  • 1/2 cup grated Parmesan cheese.
  • 1/4 cup pine nuts (optional)
  • 1 egg (for egg wash)
  • Fresh basil leaves for garnish 


  • Preheat your oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the puff pastry into a rectangle shape.
  • Evenly spread the basil pesto over the surface of the puff pastry.
  • Sprinkle the chopped sun-dried tomatoes, Parmesan cheese, and pine nuts (if using) over the pesto.
  • Starting from one long side, roll the pastry tightly into a log.
  • Using a sharp knife, slice the log into 1/2-inch thick rounds.
  • Place the rounds flat on the prepared baking sheet, spacing them about an inch apart.
  • In a small bowl, beat the egg with a tablespoon of water to make an egg wash.
  • Brush the tops of the pastry rounds with the egg wash.
  • Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
  • Let the pastry rolls cool for a few minutes.
  • Organize them in a tree shape on a platter and place the star shaped sundried tomato at top)
  • Garnish with fresh basil leaves.
  • Serve warm or at room temperature.

Enjoy your basil pesto pastry rolls as an appetizer, snack, or part of a meal!

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