Preheat oven to 220C (425F).

Prepare the pesto: Place basil, garlic, Parmesan, and pine nuts in a food processor.

Pulse until basil is roughly chopped.

With the motor running, gradually add olive oil in a thin stream.

Process until the mix is smooth to create the pesto filling.

Lay out one sheet of puff pastry.

Spread with one quarter of the pesto.

Roll up one side until you reach the middle.

Repeat with the other side.

Set aside on a baking tray.

Repeat this process with the remaining pastry and pesto.

Freeze for 30 minutes.

Cut frozen pastry rolls into 1.5cm thick slices.

With cut sides up, curl each slice into a semi-circle.

Allowing room for expansion, place onto greased or lined baking trays.

Bake in batches for 15-20 minutes, or until golden brown.

Serve hot.