These vegan and easy-to-make Wild Garlic Pesto Pinwheels are the perfect snack for parties! The recipe uses homemade Wild Garlic Pesto.
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 super garlic-y! Even my boyfriend loved them and he doesn’t even like wild garlic! 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 – because it’s the most awesome thing to sprinkle over pasta, risotto and so much more!
To start with the Pesto Pinwheels just roll out the vegan pastry dough…
… spread out the Wild Garlic Pesto with a spoon or knife…
… and sprinkle over the Cashew Parmesan.
Roll it in.
Close the edge by pressing it down carefully.
Cut the roll in about 30 slices. It helps if you wet the knife, you’ll be able to cut through easier!
Place the pieces on a baking sheet and put them in the oven for about 10 to 15 minutes. They should get a lovely golden color! These awesome pinwheels are the reason why I’ll be looking forward to wild garlic season from now on!
Wild Garlic Pesto Pinwheels
- 1 vegan puff pastry dough*
- 1/2 cup homemade Wild Garlic Pesto
- 1/4 cup homemade Cashew Parmesan
- Prepare the Wild Garlic Pesto and vegan Cashew Parmesan!
- 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 in about 30 pieces.
- Place the Pesto Pinwheels on a baking sheet and place them in the oven for 10 to 15 minutes.
- Let them cool off a bit and enjoy!
Tuesday 7th of May 2019
Can I bake and then freeze these?
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 :)
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! :)