Put the pine nuts into a blender with the garlic, basil leaves and Olivado avocado oil with basil. Whizz to a rough-textured pesto. Add the Parmesan cheese and pulse briefly to combine. Set aside.
Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes, dotting evenly over the pesto. Starting with 1 long edge, roll the pastry tightly like a swiss roll. Freeze for at least 10 minutes.
Using a large serrated knife, slice the pastry into 20-25 thin rounds. Place a baking paper lined baking tray and bake for 15-20 minutes or until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.
Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm.