Baked Snails with Pesto, Cheese, and Pine Nuts

Grate the cheese and tear the basil leaves by hand.

Place all pesto ingredients except the oil into a food processor.

Pulse a few times to combine.

Start blending at medium speed, streaming in the olive oil until you reach a smooth, silky consistency.

Line a baking sheet with parchment paper.

Grate the cheese.

Toast the pine nuts and roughly chop them.

Roll out the puff pastry.

Spread the pesto evenly over the dough, leaving a 2 cm border along one of the long edges.

Sprinkle with cheese and nuts.

Roll the dough tightly into a cylinder and gently press the edge to seal.

Slice the log into rounds about 5 mm thick.

Arrange the slices on the prepared baking sheet.

Bake at 200°C (400°F) for 15 minutes, until the pastries have puffed up and turned golden brown.

Remove from the oven and let cool on a wire rack.