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Wild Garlic Pesto Pinwheels

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!

Wild Garlic Pesto Pinwheels

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

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!
Wild Garlic Pesto Pinwheels
And enjoy! These delicious pinwheels are the reason why I’ll be looking forward to wild garlic season from now on!

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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

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.
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine Vegan
Servings 20 pinwheels
Calories 66 kcal


  • 1 vegan puff pastry dough*

Cashew Parmesan

  • 1/3 cup cashews raw, unsalted
  • 1 tablespoon nutritional yeast
  • 1/4 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
  • 1/3 teaspoon salt


  • 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!


*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).


Calories: 66kcalCarbohydrates: 4gFat: 5gSaturated Fat: 1gSodium: 59mgPotassium: 12mgVitamin A: 85IUCalcium: 8mgIron: 0.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Tuesday 7th of May 2019

Can I bake and then freeze these?

Marian Pease

Saturday 25th of August 2018

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!


Friday 2nd of December 2016

Regular old Pepperidge Farm puff pastry dough is "accidentally" vegan! For thsoe of us who don't live near whole foods!


Friday 9th of December 2016

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. :)

Sandy Young Photography

Thursday 24th of December 2015

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


Friday 25th of December 2015

Thank you so much for your wonderful feedback, Sandy! Adding in sun-dried tomatoes sounds heavenly! Happy Holidays to you too :)

Sharon McVeigh

Tuesday 8th of September 2015

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.


Tuesday 8th of September 2015

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! :)