About the Recipe
Make the most of nature's larder by using wild garlic and three cornered leek to make these pesto pinwheels!
Ingredients
For the pesto
25 g three cornered leek leaves and stems only
25 g wild garlic leaves only
½ lemon - zest and juice
25g pine nuts
50-75 ml extra virgin olive oil
1 pinch salt
For the pinwheels
320g puff pastry ready rolled
2 tbsp parmesan
1 tbsp pine nuts
2 tbsp three cornered leek flowers
Preparation
Step 1
Pre-heat oven to 200C
Step 2
Place all of the pesto ingredients into a high powered blender and blitz on high until you have a smooth pesto.
Step 3
Roll out the puff pastry sheet and spread over the pesto leaving a gap around the edges.
Step 4
Carefully roll the pastry back up (this may get messy as the pesto tries to escape), then cut the rolled up pastry log into 12 slices.
Step 5
Line a baking sheet with grease proof paper and lay the pastry spirals on to the baking tray with the spiral facing up. Make sure you leave 2-3 inches between each spiral as they will spread out when baking.
Step 6
If you have some extra pesto spoon this over the pinwheels.
Step 7
Bake in the centre of the oven for 20-25 minutes or until the pastry is golden brown and crisp.
Step 8
Serve while still warm with a sprinkling of vegan parmesan, more pine nuts and the flowers from the three cornered leek.