Preheat oven to 400˚F.

Line a large rimless cookie sheet with parchment paper.

Roll out the puff pastry sheets and cut them into 10-inch circles. I place a large dinner plate on the puff pastry and cut around it.

Transfer one puff pastry circle to the parchment paper-lined cookie sheet.

Put the pesto in the middle of the puff pastry circle; using the back of a large spoon, spread the pesto over the pastry, leaving a 1-inch border all the way around.

Place the second puff pastry sheet on top.

Place a drinking glass in the center of the circle to create a round indentation; remove the glass.

Using a sharp knife, cut 16 slices all around, leaving the center circle intact.

Place the cookie sheet in the freezer for about 5 minutes - this will make it easier to twist the pastry.

Remove from freezer.

Twist each slice two or three times to the right, working your way around the entire wreath.

Brush the top with egg wash. Sprinkle it with coarse salt.

Bake for 20 to 25 minutes, or until golden and puffed up.

Garnish with pomegranate arils and chopped basil or parsley.

Serve.