Pesto Palmiers
Makes filling for (1) sheet of puff pastry - or approximately 45 mini-palmiers.

Ingredients:
1 sheet of puff pastry
1/2 cup, packed, basil leaves, washed, patted dry
1/2 cup, packed, parsley leaves, washed, patted dry
1 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 teaspoon Kosher salt
6 tablespoons olive oil

Directions for the Pesto:
Mix all ingredients, except the olive oil, in a food processor and process until finely ground. Add 2 tablespoons of olive oil and continue to process. Add additional oil, if needed, to make a very thick paste.

Directions for the Palmiers:
1. Using prepared frozen puff pastry, defrost in the refrigerator until pliable, yet still chilled.
2. On a lightly floured surface, unfold one sheet of puff pastry. Cut the rectangle in half to make two approximately 4-1/2"x 14" rectangles.
3. Apply the pesto all over the rectangle in a thin, even layer.
4. Beginning with the long edge, roll the puff pastry in a tight roll to the rectangle’s midpoint. Repeat on the opposite long edge.
5. Place the rolls on a baking sheet and chill in the refrigerator until firm, about 1 hour.
6. Preheat the oven to 400 F. Slice the roll, crosswise, in 1/4-inch slices and place each slice on a baking sheet. If necessary, chill the slices again on the baking sheet.
7. Bake in the preheated oven for 8-10 minutes, or just until the edges begin to turn a golden brown.
8. Cool the palmiers on the baking sheet for 1-2 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

DO-AHEAD: Make the fillings ahead of time, roll the puff pastry logs and freeze until ready to bake and serve.