1/2 cup Pine Nuts
4 cloves Garlic
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 cups Basil Leaves
1/4 pound grated Parmesan Cheese
1/4 pound grated Romano Cheese
1-1/2 cups Olive Oil
1 pound Puff Pastry
Grind all ingredients (except puff pastry!) with 1/2 cup of oil in a food processor until finely processed.
Add the remaining oil
slowly while processing until the mixture forms a smooth paste.
Preheat the oven to 400o.
Cut the pastry into quarters and roll each quarter out into a sheet 11" x 18".
Spread with the pesto mixture.
Roll each side inwards to form a scroll.
Cut into 1/2" slices.
Place onto foil lined baking sheet and flatten with the palm of your hand.
Refrigerate for 15 minutes.
Brush with egg wash and bake for 10 - 12 minutes, or until puffed and golden.