Pesto Palmiers & pinwheels (each pair)

Ingredients
50g basil leaves
1 large garlic clove
1 tablespoon pinenuts
6 tablespoons virgin olive oil
25g parmesan cheese
pinch of salt
500g pack of all butter puff pastry
1 egg - beaten


Method
1. Preheat the oven to 200°C/400°F/Gas 6
2. To make pesto, remove stalks from basil and crush garlic. Put into a bowl of a food processor/or blender.
3. Add pinenuts olive oil and salt. Blend to a smooth puree.
4. Transfer the puree to a small bowl. Grate the parmesan cheese and stir into the pesto.
5. Lightly flour the work surface. Cut the pastry into quarters.
6. Roll out into a rectangle of approximately 5mm in thickness (25cmx18cm).
7. Make 4 rectangles, spread over the pesto evenly between each pastry sheet.
8. Roll up from the long side of the pastry tightly until they meet in the centre.
9. Brush the outside with egg.
10. Or, roll up the rectangle from one side to make a 'swiss roll'/pinwheel.
11. Brush with egg.
12. Slice and place onto a lined baking tray. Bake for approximately 10 minutes until golden.
13. Cool on a wire rack.

Pesto - can be used on pasta,
spread on a baguette and grilled
put on top of pizzas
put into bread dough