Christmas Basil Pesto Pastry Rolls 🎄
Share
Sometimes the simplest appetizers are the most festive — which is exactly why I love these Basil Pesto Pastry Rolls. With flaky puff pastry, herby basil-pesto, savory Parmesan, and bursts of sun-dried tomato — they transform into a cheerful holiday treat. They’re easy to make ahead, bake quickly, and serve warm or at room temperature — perfect for hosting or gifting.
🍽️ Why you’ll love them
- Quick and easy — under 30 minutes from start to finish (plus oven time).
- Crowd-pleasing flavor — basil pesto, Parmesan, and sun-dried tomato combine for a savory, aromatic bite.
- Festive presentation — arrange the rounds into a “tree” or holiday-worthy shape on your serving tray for instant seasonal charm.
- Great make-ahead option — you can assemble ahead of time and pop into the oven when guests arrive.
Basil Pesto Pastry Rolls
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
International
Author:
The Little Shop of Olive Oils
Servings
12-16
Prep Time
10 minutes
Cook Time
15-20 minutes
The first time I made them, I laid the rounds out in a tree shape on a wooden board, added a little star of sun-dried tomato on top, and folks thought I spent hours prepping. But the truth? From sheet to oven in under 15 minutes. That’s the kind of holiday magic I believe in — delicious, beautiful, and stress-free.
Whether you’re hosting friends, making appetizers for a small gathering, or offering a holiday snack platter at your tasting bar — these pesto pastry rolls are a win. Definitely a recipe I’ll keep on rotation every season.
Ingredients
- 1 sheet puff pastry, thawed
-
½ cup basil pesto
-
⅓ cup sun-dried tomatoes, chopped (save a small star-shaped piece for garnish)
-
½ cup grated Parmesan cheese
-
¼ cup pine nuts (optional)
-
1 egg (for egg wash)
-
Fresh basil leaves for garnish (optional)
Directions
Preheat 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.
Evenly spread the basil pesto over the puff pastry.
Sprinkle chopped sun-dried tomatoes, grated Parmesan, 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 ½-inch thick rounds.
Place the rounds flat on the prepared baking sheet, spacing about 1 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 for 15–20 minutes, or until the pastry is golden and puffed.
Let the pastry rolls cool for a few minutes. Arrange them on a platter in a tree shape (or any festive design), placing the reserved star-shaped sun-dried tomato at the top for a fun holiday touch. Garnish with fresh basil leaves if desired.
- Serve warm or at room temperature. Enjoy as an appetizer, snack, or part of a festive spread!
Recipe Note
- For extra cheesiness, add a sprinkle of shredded mozzarella or fontina before rolling.
- Want a nut-free version? Skip the pine nuts — the rolls still taste terrific.
- These also work beautifully reheated: pop them in a 350 °F oven for 5–7 minutes straight from fridge.
- Try arranging the “tree” on a platter with a drizzle of your favorite infused olive oil or balsamic — ties in beautifully with your shop’s brand.