Red and Green Pesto Pinwheels

Here is an easy, crowd pleasing savoury treat for you to present to hungry friends and family. You’ll notice a lot of my recipes are pastry based… Do I need to explain myself?

Making pesto from scratch is super quick and easy and this recipe will leave you with lots of leftovers to perhaps mix into a delicious pasta dish. In this recipe you will make green and red pesto, very christmassy eh?

Tips

Don’t get carried away with spreading the pesto mixture, if you add too much, the pastry will go soggy and not cook properly.

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Red and Green Pesto Pinwheels

Homemade red and green pesto swirled into cheesy savoury puff pastry.

Course Appetizer, Side Dish, Snack
Keyword pastry, pesto
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12

Ingredients

  • 1 pack ready rolled puff pastry we use just rol
  • olive oil
  • 40 g vegan parmesan or extra mature cheddar we use violife
  • 15 g pine nuts

Homemade Green Pesto

  • 25 g fresh basil leaves
  • 25 g pine nuts
  • 5 Tbsp olive oil
  • 1 clove garlic
  • ½ lemon, juiced
  • 20 g nutritional yeast
  • 1 pinch salt and pepper

Homemade Red Pesto

  • 5 sundried tomatoes
  • 25 g pinenuts
  • 1 ready roasted jarred pepper from an anti pasti jar
  • 4 Tbsp oil from the sundried tomato jar
  • 1 clove garlic
  • ½ lemon, juiced
  • 20 g nutritional yeast
  • 1 pinch salt and pepper

Instructions

  1. Pre-heat the oven to 180° (fan) and line a baking tray with parchment paper. Start by making the pesto.

To make the Green Pesto

  1. Add all the ingredients to a blender and whizz up until smooth. Pour into a dish and set to the side.

To make the Red Pesto

  1. Add all the ingredients to a blender and whizz up until smooth. Pour into a dish and set to the side.

For the Pastry Pinwheels

  1. Take the pastry out of the fridge so it comes to room temperature.

  2. Toast 15g pine nuts in a pan until lightly golden.

  3. Roll out the pastry and thinly spread about half of the red pesto mixture onto one side, lengthways (see picture for reference) you won't need to use all of the mixture, so keep the rest in the fridge to use in a lovely pasta dish. Do the same with the green pesto, again using roughly half of the pesto. Sprinkle over the toasted pine nuts and grate over the vegan parmesan.

  4. Tightly roll the pastry lengthways from one end to the other. Using a sharp knife, cut the roll in half to separate the two colours. Then cut each half into 6 even pinwheels. Place on the prepared baking tray, with enough space in between them so that they don't stick together. Cook in the oven for 27-30 mins until the pastry is cooked through in the middle.