Sun blushed tomato and Pesto roll ups

Light, crispy and tasty with sweetness from the sun blushed tomatoes and the tang from the sour cream!

Method:

Place the puff pastry onto a floured surface and cut in strips roughly about 12cm long by 3cm wide.

Spread the pesto along one side and randomly place the sun blushed tomatoes along the length, roll up and place on an oven none stick oven tray and bake until golden brown. 15-20mins

Drizzle with OPB sour Cream and serve.

The Pesto can be made in advance, to make this you will need

Rocket x 60g

Pine nuts x 10g

Walnuts x 20g

Garlic clove x 1

Olive oil x 200ml you may not need all this so hold some back.

Sea salt x pinch

Place in a food processer and blend together until you have a smooth paste then add more olive oil.

To reach the desired consistency.