1 sheet puff pastry, thawed
2 handfuls pine nuts
1 packet Simply Organic pesto mix
1/3 cup water
2 Tbsp olive oil
Preheat the oven to 400 degrees. Set out the puff pastry to thaw.
In a dry saucepan, stir the pine nuts over high heat until they start to turn golden. Pour in the water, olive oil and pesto mix and stir until thickened. Remove from the heat and puree with a stick blender.
Roll out the pastry dough on a floured surface until it forms a 16-inch by 8-inch rectangle. Spread the pesto over the dough, leaving an inch of clearance on one of the long sides. Carefully roll the dough up, starting from the other long end. You should have a log of dough. (You can set it in the fridge to make it easier to handle, or wrap in plastic wrap and let sit overnight.)
Using a serrated knife, cut the log into 1/4-inch thick slices. Place each slice on a cookie sheet. Bake at 400 for 15 minutes, or until golden and crispy.
Ingredient Notes: The recipe I saw also called for spinach and cheese, in addition to the pesto. I bet it'd be good with sundried tomato pesto, too.
