Instructions

• Heat oven to 400°F. Lightly grease a baking sheet.
• In a food processor, combine 1 cup loosely packed basil leaves, 2 tablespoons fresh thyme leaves, 1/2 teaspoon dried oregano, 2 chopped garlic cloves, 1/4 teaspoon salt, a pinch of red pepper flakes, and 1/4 cup oil. Process until the herbs and garlic are finely chopped and the mixture comes together, stopping once or twice to scrape down the sides.
• Open the 16-ounce can of refrigerated flaky biscuits. Pull each biscuit apart into its layers to create two thinner rounds from each biscuit.
• Place the separated biscuit rounds on the prepared baking sheet, a little space apart. Use your fingers to flatten and gently enlarge each round to form a small, even disc.
• Spread about 1 teaspoon of the pesto mixture on top of each flattened biscuit round.
• Sprinkle 1/4 cup pine nuts and 1/3 cup grated Parmesan cheese evenly over the rounds, pressing gently so the toppings adhere.
• Bake for 8 to 10 minutes, or until the biscuit rounds are golden brown. Remove from the oven, let cool slightly, and serve.