Ingredients
Scale
- 2 sheets puff pastry, thawed
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 eggs
- 2 tablespoons water
- ½ cup sun-dried tomatoes
- 3 cloves garlic
- ¼ cup fresh basil leaves
- 2 sprigs fresh oregano
- 1 tablespoon fresh parsley
- 1 pinch salt
- 1 pinch black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons pine nuts
- ¼ cup parmesan cheese
- â…“ cup extra virgin olive oil
Instructions
- Prepare red pesto by blending sun-dried tomatoes, garlic, basil, oregano, parsley, salt, black pepper, pine nuts, and olive oil until smooth.
- Prepare green pesto by blending basil, parsley, salt, black pepper, pine nuts, parmesan cheese, and olive oil until smooth.
- Thaw puff pastry and cut each sheet into 8 equal strips.
- Brush pastry strips with egg wash and spread red and green pesto alternately.
- Chill pastry strips for 10 minutes in the refrigerator.
- Fold strips accordion-style to form tree shapes and secure with a skewer.
- Bake on a parchment-lined baking sheet at 350°F (175°C) for about 15 minutes until golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure puff pastry is properly thawed for the best texture.
Chilling the pastry helps maintain its shape during baking.
Feel free to customize pesto flavors according to personal taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 210
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 4
- Cholesterol: 40