Looking for a flavorful and easy-to-make appetizer that will impress your guests? Look no further than my Pinwheel Pesto Appetizer!
These delectable bite-sized treats are not only visually appealing but also bursting with the vibrant flavors of basil, pine nuts, garlic, and Parmesan cheese.
My pinwheel pesto appetizer is incredibly easy to make, requiring just a handful of ingredients and minimal preparation. The star ingredient, of course, is pesto.
Here is my recipe for Basil Lemon Pesto that is so easy to make! I recommend this Food Processor to make the Pesto. Of course, you can also use a store bought pesto as well.
What you’ll need:
- One package of thawed puff pastry that has two sheets in it.
- One batch of Basil Lemon Pesto.
- 1/2 cup grated Parmesan cheese.
- Two egg yolks
- One baking sheet lined with parchment paper.
- A hungry stomach!
Assembly instructions for this pinwheel pesto appetizer:
- Start by pre-heating your oven to 400 degrees Fahrenheit (200 degrees Celsius)
- Lay out one of the sheets of thawed puff pastry and spread half of your pesto, covering the entirety of the surface.
- Spread half of your grated Parmesan cheese evenly over the surface.
- Once the pesto and Parmesan cheese is spread, roll the dough lightly into a log and slice it into individual pinwheels. Approximately 1/2 inch in thickness.
- Lay each pinwheel flat on a baking sheet lined with parchment paper at least 1 inch apart and brush the tops with the egg yolk.
- Bake in the oven for 20 minutes or until golden brown.
- While the pinwheels are baking, repeat the process for the second puff pastry sheet.
- Remove from oven and serve! For an added kick, try serving your Pesto Pinwheels with a marinara sauce for dipping!
Creative Variations of Pesto Pinwheels:
- Sun-Dried Tomato Pesto Pinwheels: Enhance the Mediterranean flavors by mixing sun-dried tomatoes into the pesto before spreading it over the dough.
- Pesto and Feta Pinwheels: For a creamy twist, crumble some feta cheese over the pesto before rolling the dough.
- Pesto and Prosciutto Pinwheels: Elevate the savory factor by adding thin slices of prosciutto to the pesto layer.
Pairing Dips with this Pinwheel Pesto Appetizer:
- Creamy Garlic Dip: Create a creamy and garlicky dip by combining Greek yogurt or sour cream with minced garlic, lemon juice, and a pinch of salt.
- Roasted Red Pepper Dip: Blend roasted red peppers, cream cheese, garlic, and a touch of cayenne pepper to create a vibrant and slightly spicy dip.
- Balsamic Reduction Dip: Try my Balsamic glaze recipe for this delicious dip or try this my Creamy Balsamic Dip Recipe.
- Lemon Basil Dip: Combine Greek yogurt, fresh lemon juice, chopped basil leaves, salt, and pepper to create a refreshing dip with a citrusy twist.
- Marinara Dip: Combine tomato sauce, dried oregano, basil, garlic, salt and pepper to create an easy and delicious sauce.
Get creative with your presentation by garnishing the pinwheels with additional basil leaves, grated Parmesan cheese, or even a drizzle of extra virgin olive oil.
These small touches can elevate the visual appeal and make your Pesto Pinwheels even more enticing.
Whether you’re hosting a party or enjoying a cozy evening at home, Pesto Pinwheels are a delightful appetizer that will leave everyone wanting more.
So, get rolling and enjoy the flavorsome journey of these irresistible pinwheels, and let your culinary creativity shine!
Pinwheel Pesto Appetizer
Equipment
- 1 Baking sheet
- parchment paper
- 1 Food processor
Ingredients
Basil Lemon Pesto
- 1/2 cup pin nuts
- 2 cups fresh basil packed
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
- 1 clove garlic
- salt and pepper to taste
Pinwheels
- 2 sheets of puff pastry thawed
- prepared pesto all that was made
- 1/2 cup grated parmesan cheese
- 2 eggs yolks
Instructions
Basil Lemon Pesto
- In a food processor (I recommend this food processor if you don't already have one), add the pine nuts, lemon juice, garlic clove, salt, and pepper. Pulse until the pine nuts are coarsely minced.
- Add the fresh basil leaves to the processor and continue to pulse until the mixture is well combined.
- While the food processor is running, drizzle in the olive oil gradually. This will help achieve the desired consistency. For a creamier pesto, add more olive oil as needed.
- Finally, add the grated parmesan cheese to the mixture and pulse briefly to incorporate it evenly.
- Taste and adjust the seasoning, if necessary.
Pinwheels
- Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Lay out one sheet of puff pastry and spread half of your pesto, covering the entire surface.
- Spread half of your grated parmesan cheese evenly on the entire surface.
- Roll your puff pastry sheet to make a log and then cut, making 1/2 inch thick rounds.
- Lay each pinwheel flat on a baking sheet lined with parchment paper at least 1 inch apart and brush the tops with the egg yolk.
- Bake in the oven for 20 minutes or until golden brown.
- While the pinwheels are baking, repeat the process for the second puff pastry sheet.
- Remove from oven and serve! For an added kick, try serving your Pesto Pinwheels with a marinara sauce for dipping!