Pesto Rolls
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These pesto rolls are one of my favorite quick weeknight treats because they come together in under an hour. I love how the vibrant basil pesto mingles with creamy ricotta and mozzarella, all wrapped up in flaky puff pastry that does most of the work for you. The best part is that basil is absolutely packed with antioxidants and anti inflammatory compounds, so you're actually doing something good for your body while indulging. They're perfect for entertaining since they look impressive but require minimal effort, and honestly, they're so much more affordable than ordering takeout. Serve them warm with a simple salad and you've got yourself a meal worth bragging about.
Ella x
Ingredients
- 2puff pastry sheets(thawed if frozen)
- 100 gfresh basil leaves(packed)
- 250 gricotta cheese
- 150 gmozzarella cheese(grated)
- 50 gparmesan cheese(grated)
- 3garlic cloves(minced)
- 60 gpine nuts(lightly toasted)
- 60 mlextra virgin olive oil
- 15 mllemon juice
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1egg(for egg wash)
Detail level
Instructions
- 1
Blend fresh basil, garlic, pine nuts, and lemon juice in a food processor until coarsely chopped. Add olive oil gradually while blending until you reach a chunky pesto consistency. Season with salt and pepper to taste.
Tip: Don't over-blend the pesto—leave it textured for better flavor.
- 2
In a bowl, combine ricotta, mozzarella, and parmesan cheeses. Fold in the pesto mixture gently until evenly distributed throughout the cheese.
Tip: Reserve 2 tablespoons of pesto to brush on top of rolls before baking for extra color and flavor.
- 3
Lay out one sheet of thawed puff pastry on a lightly floured surface. Spread half of the pesto-cheese mixture evenly across the pastry, leaving a 1 cm border on all sides.
Tip: Keep the other pastry sheet covered to prevent it from drying out.
- 4
Starting from the long edge closest to you, tightly roll the pastry away from you into a log shape, similar to a Swiss roll.
Tip: Use parchment paper under the pastry to help with rolling and prevent sticking.
- 5
Using a sharp knife, cut the rolled pastry into 6 equal pieces. Place each roll cut-side up on a parchment-lined baking tray.
Tip: If the filling squeezes out slightly, gently press it back in before placing on the tray.
- 6
Repeat steps 3-5 with the second puff pastry sheet and remaining pesto-cheese filling to create 12 rolls total.
Tip: Arrange rolls with at least 2 cm space between them to allow for even puffing.
- 7
Whisk the egg with 1 tablespoon of water to make an egg wash. Brush the top of each roll generously with the egg wash and the reserved pesto.
Tip: This gives the rolls a golden, glossy finish and helps the pesto adhere.
- 8
Bake in a preheated 200°C oven for 22-25 minutes until the rolls are puffed, golden brown, and the cheese is bubbling at the edges.
Tip: If the rolls brown too quickly, tent with foil for the last 5 minutes of baking.
- 9
Remove from the oven and let cool on the tray for 5 minutes before serving. This allows them to set slightly while remaining warm and gooey inside.
Tip: Serve immediately with extra grated parmesan and fresh basil on the side.
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