Twelve 4"x2" slices of smoked salmon 4 Tablespoons sun-dried tomato pesto, or any pesto 3/4 cup gf whipped cream cheese 1/4 red onion, cut into thin slices 1/2 cup basil, fresh & chopped Fresh ground pepper 12 large fresh basil leaves, left whole
Wash and dry the large basil leaves and set aside.
Lay salmon slices flat on a work surface. Spread 1 teaspoon pesto on top of each salmon slice. Spread 1 tablespoon cream cheese over pesto. Place one onion slice in the middle of each salmon slice, cross-wise. Sprinkle each salmon piece with pepper and chopped basil. Carefully roll up each salmon slice. (Rolls should be small enough to eat in two bites. If pieces are larger, cut them into bite size pieces.)
To serve; place the whole basil leaves on a serving plate. Arrange salmon roll-ups on top of the leaves.