About the Recipe
Make the most of nature's larder by using wild garlic and three cornered leek to make these pesto pinwheels!
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
Pre-heat oven to 200C
Place all of the pesto ingredients into a high powered blender and blitz on high until you have a smooth pesto.
Roll out the puff pastry sheet and spread over the pesto leaving a gap around the edges.
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.
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.
If you have some extra pesto spoon this over the pinwheels.
Bake in the centre of the oven for 20-25 minutes or until the pastry is golden brown and crisp.
Serve while still warm with a sprinkling of vegan parmesan, more pine nuts and the flowers from the three cornered leek.