Pinwheel Pesto Appetizer
This Pinwheel Pesto Appetizer is bursting with the vibrant flavors of basil, pine nuts, garlic, and Parmesan cheese.
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!