Wild Garlic Pesto Pinwheels Recipe

These vegan and easy-to-make Wild Garlic Pesto Pinwheels are the perfect snack for parties! We’re using homemade Wild Garlic Pesto and Cashew Parmesan for the filling!

In the Wild Garlic Pesto post, I promised a delicious recipe to make with the pesto – and here it is: Wild Garlic Pesto Pinwheels. They are super easy to make and awesomely delicious. They are flaky and slightly garlicky!

I’m not the biggest fan of a strong garlic flavor (especially not too keen on a daylong aftertaste in the mouth), but these Wild Garlic Pesto Pinwheels just have a mild garlicky flavor. Because they are baked, the wild garlic isn’t that intense.

They are the perfect snack for parties because they are finger food and so quick to make! Oh – and they look cute!

The recipe uses the homemade Wild Garlic Pesto & vegan Cashew Parmesan from the blog. Once you have those they are super quick to make. You should always have Cashew Parmesan at home anyway – because it’s the most awesome thing to sprinkle over pasta and risotto!

How to make Wild Garlic Pesto Pinwheels

Making Vegan Cashew Parmesan in a food processor — Step 1: For the Cashew Parmesan, add cashews, nutritional yeast, and salt to a food processor and process until fine.

Nut-Free Wild Garlic Pesto in a food processor — Step 2: For the Wild Garlic Pesto, add wild garlic, sunflower seeds, nutritional yeast, salt, olive oil, and lemon juice to a food processor. And process until smooth.

Puff Pastry spread with Wild Garlic Pesto — Step 3: Roll out the puff pastry dough and spread the wild garlic pesto on top, leaving out the lower part, otherwise it will get messy when rolling it in.

Puff Pastry spread with Wild Garlic Pesto and Cashew Parmesan — Step 4: Sprinkle with the Cashew Parmesan.

Rolled up puff pastry with pesto filling — Step 5: Roll it in. Close the edge by pressing it down carefully.

Cutting Wild Garlic Pesto Pinwheels — Step 6: Cut the roll into about 20 slices. It helps if you wet the blade, you’ll be able to cut through easier!

Wild Garlic Pesto Pinwheels on a baking tray before baking — Step 7: Place the pieces on a baking sheet.

Wild Garlic Pesto Pinwheels on a baking tray after baking — Step 8: Bake them in the oven at 400°F/200°C about 8-10 minutes. They should get a lovely golden color!

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I hope you enjoy these Wild Garlic Pesto Pinwheels as much as I do! If you like them, please let me know. It always makes my day to hear good reviews!
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Cheers, Bianca

Wild Garlic Pesto Pinwheels

Elephantastic Vegan

These vegan and super easy-to-make Wild Garlic Pesto Pinwheels are the perfect snack for parties! They are flaky & garlicky.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course Appetizer, Snack

Cuisine Vegan

Servings 20 pinwheels

Calories 66 kcal

Equipment

Instructions

For the Cashew Parmesan, add cashews, nutritional yeast, and salt to a food processor and process until fine. Set it aside.
For the Wild Garlic Pesto, add wild garlic, sunflower seeds, nutritional yeast, salt, olive oil, and lemon juice to a food processor. And process until smooth.
Pre-heat the oven to 400°F/200°C.
Roll out the puff pastry dough.
Spread the pesto on the puff pastry dough, leave out the bottom border.
Sprinkle the vegan Cashew Parmesan on top.
Roll the puff pastry dough in and close the edge.
Cut the puff pastry dough roll into about 20 pieces.
Place the Pesto Pinwheels on a baking tray lined with parchment paper and bake them in the oven at 400°F/200°C for 8-10 minutes until golden and crispy.
Let them cool off a bit and enjoy!

Notes

*Dimensions of the puff pastry: 16×9 inches or 42×24 cm. A reader told me that Whole Foods has a vegan puff pastry dough (usually near the ice cream section).

Nutrition

Calories: 66kcalCarbohydrates: 4gFat: 5gSaturated Fat: 1gSodium: 59mgPotassium: 12mgVitamin A: 85IUCalcium: 8mgIron: 0.3mg

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