Wild Garlic Pesto Pinwheels

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

Course Appetizer, Snack

Cuisine Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings pinwheels

Calories 66kcal

Author Elephantastic Vegan

Equipment

Food Processor

Ingredients

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

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: 16x9 inches or 42x24 cm. A reader told me that Whole Foods has a vegan puff pastry dough (usually near the ice cream section).

Nutrition