These delicious little morsels are one of our favorite Merlot pairings. The basil in the pesto brings out the dark berry flavors in our high-altitude Merlot. Easy to bake, they make a great party food or quick appetizer, or a side for a big Italian meal. Try these as a simple side for our Vegan Manicotti with Red Wine Tomato Sauce!


  • 1 1/2 cup fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts
  • 5 garlic cloves
  • 1/3 cup nutritional yeast
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 package puff pastry sheets


To make pesto, blend basil, oil, pine nuts, garlic, nutritional yeast, salt, and pepper in a food processor until smooth.

Separate puff pastry sheets into thirds and roll out slightly. Spread pesto on top of the puff pastry and roll lengthwise into a log. Cut into 1/2 inch thick “pinwheels” and bake for 15 minutes at 350 degrees Fahrenheit. Serve warm with Stone Cottage Cellars Merlot