Preheat oven to 200ºC fan-forced (220ºC conventional oven).
To make pesto, add macadamias to food processor and pulse until coarsely ground. Now add garlic, basil leaves, parmesan, tomatoes and half the olive oil, blend to a coarse paste. Add remaining oil, lemon juice and zest, season with salt and pepper. Blend until combined, avoid over processing.
Dust work bench and pastry with flour, roll out to a rectangle 40cm x 30cm.
Spread pesto over pastry sheet leaving a 3cm border along one of the 30cm sides; brush the border with beaten egg. Starting at the opposite end to the 3cm border, carefully roll the pastry up as tightly as possible. Transfer to a tray and chill in the freezer for 20 to 30 minutes, or until firm (this makes it much easier to cut into portions).
Using a very sharp knife, cut 12 equal slices from the chilled pastry log, laying each on a baking tray lined with baking paper. Do not pack the scrolls too close together. Bake in preheated oven for 15 minutes, then reduce the oven temperature to 180ºC fan-forced (200ºC conventional oven) and continue to bake for a further 10 minutes. Serve warm.