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Vegan Pesto Pastry Puff

Ingredients: * 1 cup Coarsely Chopped Basil, lightly packed * 2 tbsp Pumpkin Seeds, raw * 1 clove Garlic, chopped * 2 tbsp Olive Oil * 1 tbsp Nutritional Yeast * 1 ½ tsp Lemon Juice * 1 tsp White Miso * Salt and Pepper to taste * 1 (9×9) sheet Puff Pastry Dough, thawed* Instructions: In a food processor, pulse the basil, pumpkin seeds, and garlic until minced. Add oil, nutritional yeast, lemon juice, and miso. Blend until thoroughly combined. Stir in salt and pepper. Unfold dough. Spread an even layer of pesto over the dough all the way to 3 edges (leave about 1 inch on the forth edge). Starting from the side opposite to the bare edge, roll the dough, like a cinnamon roll, towards the bare edge. Press the seam to give it a bit of a seal. Place the roll in the freezer for 15 minutes. Pre-heat oven to 400°F and line a baking sheet with parchment paper. Remove the roll from the freezer and cut into 15 slices. Place on the lined baking sheet and bake for 16 minutes or until lightly browned. Cool slightly before serving. Serve warm. Notes: *Some puff pastry is vegan, some is not. To be sure, always check ingredients.

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