Dairy-Free Pesto 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 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.
3. 3Unfold the puff pastry sheet on a lightly floured surface.
4. 4Spread the dairy-free pesto evenly over the puff pastry.
5. 5Sprinkle the sun-dried tomatoes over the pesto.
6. 6Roll the puff pastry tightly into a log.
7. 7Cut the log into 1.27 cm thick slices.
8. 8Place the pinwheels on the prepared baking sheet.
9. 9Bake for 18-20 minutes, or until golden brown.
10. 10Let cool slightly before serving.

Substitutions

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