Dairy-Free Pesto Pinwheels
Flaky puff pastry filled with vibrant dairy-free pesto and sun-dried tomatoes, rolled and baked into bite-sized pinwheels.
Ingredients
- 1 sheet Puff Pastry
- 2 cups Fresh Basil
- 1/4 cup Pine Nuts
- 2 cloves Garlic
- 3 tablespoons Nutritional Yeast
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Sun-dried Tomatoes
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Prepare the dairy-free pesto: In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and olive oil. Process until smooth. Season with salt and pepper to taste.
- 3Unfold the puff pastry sheet on a lightly floured surface.
- 4Spread the dairy-free pesto evenly over the puff pastry.
- 5Sprinkle the sun-dried tomatoes over the pesto.
- 6Roll the puff pastry tightly into a log.
- 7Cut the log into 1/2-inch thick slices.
- 8Place the pinwheels on the prepared baking sheet.
- 9Bake for 18-20 minutes, or until golden brown.
- 10Let cool slightly before serving.
Substitutions
Parmesan Cheese → Nutritional Yeast
Nutritional yeast provides a cheesy, umami flavor to the pesto.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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