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
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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
Equipment
Ingredients
- 1 vegan puff pastry dough*
Cashew Parmesan
- ⅓ cup cashews raw, unsalted
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt
Wild Garlic Pesto
- 2 cups wild garlic
- 2 tablespoons sunflower seeds
- 1 tablespoon nutritional yeast
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- ⅓ teaspoon salt
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!
Anita says
This looks absolutely delicious!!! I am newly vegan and am so glad that I found your site! With that being said, please forgive me if this is a silly question, but what vegan pastry dough did you use?
Thank you!
♥Anita
bianca says
Awww, Anita! Thank you so much for your comment. Welcome to the site and I hope you'll find a few recipes you'll like! I don't know if the pastry dough brands will help because I'm in Austria in Europa, but I'm using the ones from clever and backetteria (They both have the vegan label). Some pastry doughs have butter in the ingredients so watch out for that :) I hope you find one that's okay!
Anita says
You are so very welcome! I sincerely am happy to have found you! I am not familiar with those brands, so it may be that they aren't in the US, but it also may be that I'm still not real familiar with all of the Vegan (or "accidentally Vegan") brands. I have recently learned that here in the US our Pillsbury Crescent Roll dough is "accidentally Vegan" ....is crescent roll dough similar to what you've used in this recipe?
Thank you so much for taking the time to reply to me! Another reason to love your page!! ;)
♥Anita
bianca says
You're too sweet, Anita! Ah yes, I didn't know you were from the U.S. Unfortunately the brands I've mentioned are not available there. Crescent rolls are not completely the same as the puff pastry / pastry dough I've used but they should work! It's close enough, I guess. They are a bit more doughy, because they contain yeast so it may be that you'll have to bake them longer. Otherwise crescent dough should work just fine! :)
Anita says
I do have access to puff pastry dough! I'll just check the ingredients to make sure I get a vegan one. Thank you so much for your help Bianca! ♥
bianca says
Great! Good luck and let me know how it worked out for you. I'd love to hear back from you <3
Kim says
You can use vegan pastry dough from Whole Foods. I actually found it today by the Ice Cream. The store manager thought they didn't have it. But I made them look anyways! So excited to find it.
Bianca says
Yeay! That's great news, Kim! Thank you so much for letting me know, this is such a valuable info for my readers from the US. It's good you made the store staff look anyways :)
Linda @ Veganosity says
Fabulous recipe Bianca! These are so cute and easy, love it!
bianca says
Yes! They are so easy to make, I made them 2 more times since then :)
Alice@Aliciouslog says
They look so yummy! Must try them the next time we have friends over...if I can wait long enough, that is ;) Good thing I froze some wild garlic so I will have it available when time comes for wild garlic pesto snails.
bianca says
Thanks Alice! I haven't thought of freezing wild garlic! Did you freeze the wild garlic leaves or did you freeze it as a pesto? I should do that too!
Natalie @ Feasting on Fruit says
I was totally expecting some sort of pasta-type dish, but these are awesome! I've never even heard of snails as a food, but they remind me of a cinnamon roll except savory! Your photo tutorial is so thorough too :)
bianca says
Thank you Natalie! Yeah, making cinnamon rolls is the same procedure (I have never made those!! Can you imagine?!). I enjoy shooting photos from the cooking process lately. It makes understanding the recipe much more easier. I'm not good with words! lol.
Anu-My Ginger Garlic Kitchen says
OH MY GOSH, Bianca! what a gorgeous looking adorable sanils! Super cute and so easy to make! :)
bianca says
Thank you lovely Anu! They are really super easy to make :)
Sharon McVeigh says
Hi, just wondering why the Pesto is green? Is wild garlic green, are you using leaves to get the colour? Just using the cloves wouldn't give the green colour. Can you tell me what you buy? I'm in Canada. My neighbours grow their own garlic which has been harvested already.
Bianca says
Hi Sharon, the pesto is green because of the wild garlic - which is a green leafy plant! It's also called ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garlic. If you head on over to the wild garlic pesto recipe, you'll see photos of the wild garlic on the first and last photo. Here is the wikipedia page of the plant, according to that one wild garlic is native to Europe & Asia, so I'm not completely sure if it is available in Canada. Wild Garlic is in season around april and may, so it's best to look for it on farmer's markets at that time? Good luck finding it! :)
Sandy Young Photography says
Made these the other day for my vegan daughter...fabulous! Added in some sun-dried tomatoes to the pesto.
Great site, love it.
Merry Christmas x
Bianca says
Thank you so much for your wonderful feedback, Sandy! Adding in sun-dried tomatoes sounds heavenly! Happy Holidays to you too :)
Hannah says
Regular old Pepperidge Farm puff pastry dough is "accidentally" vegan! For thsoe of us who don't live near whole foods!
Bianca says
Yeay, that's awesome. Thank you so much for the tip, Hannah! I love accidentally vegan products :D I'll add this info on my puff pastry-recipes. :)
Marian Pease says
Yes: I was looking up “vegan puff pastry” and came across that Pepperidge Farm was vegan. I used it and this was a huge success for my friend. . She said she could have eaten every one of them!
Lisa says
Can I bake and then freeze these?