Ingredients:

  • 1 sheet (14.1 oz/400g) puff pastry, thawed (keep chilled until ready to use)
  • 2 medium zucchini, thinly sliced (approximately 1/16 inch/1.5 mm thick)
  • 1/4 cup/60ml olive oil, extra virgin, plus more for drizzling
  • 1/4 cup/30g grated Parmesan cheese, plus more for sprinkling
  • Salt and freshly ground black pepper to taste
  • 1/2 cup/35g fresh basil leaves, tightly packed
  • 1/4 cup/30g grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 2 cloves garlic, minced
  • 1/4 cup/60ml olive oil, extra virgin
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until a smooth paste forms. Season with salt and pepper.
  2. Thinly slice the zucchini using a mandoline or sharp knife. Toss with olive oil, salt, and pepper in a small bowl.
  3. Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a lightly floured surface. Spread pesto evenly over the puff pastry. Cut the puff pastry lengthwise into 6 equal strips (about 2 inches/5cm wide). Arrange zucchini slices slightly overlapping along the length of each pastry strip, with the rounded edges extending slightly beyond the top edge of the pastry. Carefully roll up each strip to form a rose shape.
  4. Place the zucchini roses onto the prepared baking sheet (or in a muffin tin for support). Brush the tops with olive oil and sprinkle with Parmesan cheese. Bake for 20-25 minutes, or until the puff pastry is golden brown and the zucchini is tender.
  5. Let the roses cool slightly on the baking sheet before serving.