Puff pastry rolls with pesto

Ingredients for 1 servings:

• 1 pack of puff pastry (frozen or refrigerated)
• 100 g mixed herbs
• 2 cloves garlic
• 100 g pine nuts
• 100 g Parmesan, grated, fresh
• 100 ml olive oil
• Salt and pepper from the mill
• 1 pinch(s) of cayenne pepper
• possibly herb sprigs for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finger food, makes about 20 pieces

Place the puff pastry on a work surface. Place the sorted, 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 finely chop. Place the grated Parmesan cheese in a bowl with the herb mixture and stir to combine. Finally, add the olive oil (use a good quality oil) drop by drop and season with salt, pepper, and cayenne pepper. Spread the pesto evenly over the puff pastry sheets. Roll them up long-side down and cut into slices approximately 1-2 cm thick. Place the sheets on a baking sheet moistened with water and bake in an oven preheated to 180-200°C for 12-15 minutes. Remove the puff pastry sheets from the oven and arrange decoratively. Garnish with herb sprigs and serve immediately.