You will have quite a bit of pesto leftover. You can either make a double batch of rolls, or refrigerate it in an airtight container for another use.
I like to spoon a little extra pesto in between the rolls once in the pan (in the nooks and crannies) and a little more on top. Just note that by doing this, the extra oil and moisture from the pesto may make the bottom of some rolls gummy in texture (from seeping to the bottom of the pan). I personally don’t mind and prefer it this way!
Author: Zest and Lemons