Lunch: Pesto Pastries Recipe | MyRecipes

Recipe by Ann Taylor Pittman Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature fo

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Pesto Pastries Recipe | MyRecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tablespoons pine nuts, toasted
1 garlic clove, chopped
3 tablespoons grated Parmigiano-Reggiano cheese
2 (1-ounce) packages fresh basil
1 sheet frozen puff pastry dough, thawed
3/8 teaspoon kosher salt

Instructions

Preheat oven to 400 °.
Place nuts and garlic in a mini food processor; pulse until finely chopped. Add cheese; pulse to combine. Remove large stems from basil. Tear leaves, and add to processor; process until very finely chopped and almost paste-like.
Unfold dough, and roll into a 10 x 9-inch rectangle. Spread pesto over dough all the way to edges. Sprinkle with salt. Roll up both long sides of dough, jelly-roll fashion, until they meet in the middle. Place in freezer for 10 minutes.
Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400 ° for 16 minutes or until lightly browned.

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