Preparation

Using a mortar and pestle, bash the garlic until creamy, add the basil leaves and keep smashing.
When the basil begins to release its liquid, add the pine nuts and continue “bashing” until the mixture is creamy.
Add the grated Grana Padano Riserva and olive oil and blend all the ingredients, adding salt if necessary.

Roll out the puff pastry, fill with the basil pesto and roll it up. Using a sharp knife, cut the puff pastry roll into pinwheels, each 2 cm thick, and place these on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C for 15-20 minutes.
Serve the pinwheels with a Gin Fizz.