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TCL Pesto Pinwheels

Prep Time:

60 Minutes

Cook Time:

20 Minutes


12 Pinwheels



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


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.

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