Pesto Puff Pastry Wreath
2 packages of frozen puff pastry ( I bought a dairy free version at our local Publix)
Olive oil
Coarse salt
Green pesto:
2 cups fresh basil leaves loosely packed
1/2 C Spinach, fresh loose leaves
1/4 cup hemp seeds
2 tbsp Nutritional yeast (optional)
1 clove garlic
2-3 tablespoons extra-virgin olive oil
Salt to taste
Red Pesto:
3 ounces sun-dried tomatoes not oil-packed
1/3 cup hemp seeds
1 clove garlic
Small handful basil
2-3 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt to taste
Directions:
1. Defrost your puff pastry as directed on the package. If it’s not soft enough you can cover it with paper towel and microwave for 15 seconds. Preheat oven to 400F.
2. Blend the two separate pestos in a food processor or blender and set aside.
3.Lay two of the four sheets of puff pastry on a flat surface. Coat half the pastry with green pesto and the other half red. A thin coat is plenty of flavor.
4. Layer the two additional sheets of puff pastry on top.
5. Using a star cookie cutter cut out 9 green and 9 red pesto stars. Using a parchment lined pizza pan arrange them so they’re slightly overlapping and form a wreath.
6. Bake for 15 minutes. Let cool before serving.
