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Let the frozen puff pastry thaw on the counter while making the pesto.
In a blender, combine the pine nuts, parmesan, basil, olive oil, and garlic. Blend until smooth, adding salt and pepper to taste.
Spread 3-4 tablespoons of the pesto onto the thawed puff pastry.
Cut the puff pastry into 1.5-2 inch strips and twist them.
Brush the twisted pastry with an egg wash and sprinkle with more parmesan cheese.
Bake at 400°F for 15-20 minutes until the puff pastry is golden brown.