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Vegan Arugula Pesto Pinwheels | ElephantasticVegan.com

Vegan Arugula Pesto Pinwheels

Recipe for vegan Arugula Pesto Pinwheels. The Arugula Pesto is made in minutes and nut-free. Pesto Pinwheels are one of my favorite snacks for parties!
Course Snack
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 25 slices
Calories 130kcal
Author Elephantastic Vegan


Ingredients for the Arugula Pesto

  • 1 1/2 cups arugula
  • 1 cup basil leaves
  • 1 garlic clove , peeled
  • 1/2 cup sunflower seeds
  • 1 tablespoon nutritional yeast
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt

Rest of the ingredients

  • 1 package vegan puff pastry*
  • 1 tablespoon vegan cashew parmesan


  • For the Arugula Pesto, stuff all the ingredients in a food processor and pulse until combined.
  • Pre-heat the oven to 400°F/200°C.
  • Roll out the puff pastry dough.
  • Spread about 2 tablespoons of the arugula 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 25 pieces.
  • Place the Arugula Pesto Snails on a baking sheet lined with parchment paper and place them in the oven for 10 to 15 minutes until golden.
  • Let them cool off a bit and enjoy!


*Dimensions: 16x9 inches or 42x24 cm. If you're looking for a vegan puff pastry dough in the US, old pepperidge farm should be vegan but make sure to check the label!


Calories: 130kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 45mg | Vitamin A: 80IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.7mg