Summary

Ingredients

• 1 pack puff pastry, (frozen product or from the refrigerated counter)
• 100 g herbs, mixed
• 2 cloves garlic
• 100 g pine nuts
• 100 g parmesan, rated, fresher
• 100 ml olive oil
• Salt and pepper from the mill
• 1 pinch (s) cayenne pepper
• possibly herbs - twigs for garnish

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Instructions

1. Place the puff pastry on a work surface.
2. Put the selected, washed and finely chopped herbs in a bowl. Peel and finely chop the garlic cloves and finely chop the pine nuts. Mix with the herbs, place on a work surface and weigh finely. Put the grated Parmesan cheese with the herb mixture in a bowl and stir. Finally, add the olive oil (a good oil should be used) drop by drop and season with salt, pepper and cayenne pepper.
3. Spread the pesto evenly on the puff pastry slices. Roll these up from the long side and cut into approx. 1-2 cm thick slices. Place the slices on a baking sheet moistened with water and bake in an oven preheated to 180-200 ° C for 12-15 minutes.
4. Take the puff pastry slices out of the oven and arrange them decoratively. Garnish with sprigs of herbs and serve immediately.