A bunch of basil
100gr pine nuts
2 cloves of garlic
Prepare the pesto mixing in a blender the bunch of basil with pine nuts, garlic, parmesan and Family Reserve Picual extra virgin olive oil.
Place the puff pastry extended on a squared plate and cover with a layer of pesto. Roll the pastry from the longest edges to the middle; this way we will get two rolls on each side that will allow us to prepare the heart-shaped pastry later.
Place in the fridge for cooling during 1hour.
Take out of the fridge and cut the rings of the roll, about 1cm each. Brush the heart-shaped pastry with egg and sugar and optionally sprinkle with parmesan.
Place in the oven until your pastry gets golden and serve with cava or champagne.