My addiction to pesto is well known on this blog so it seemed obvious that I’d be baking something with pesto for Christmas gifting hampers, that’s where my pesto pinwheels come into play. I like to put sweet and savoury goodies into my hampers and these are just perfect.
Keep It Simple
When it comes to my kitchen crafting on the build up to Christmas when I’m beavering away making all sorts of things I like to keep things as simple and easy for myself as possible. To this end I choose to use ready made bought in puff pastry for my pesto pinwheels. After-all why reinvent the proverbial wheel, or in this case the pinwheel.
I’m using a classic basil and pine nut pesto in my pinwheels. You can use any pesto you like, take a look at my A Passion For Pesto eBook for over 50 different pesto recipes, from herbs to veggies, weeds to even fruits.
When you are making this pesto you want to keep it as a spread like consistancy so go easy on the olive oil and just pulse in the food processor so you don’t get carried away and make too runny a pesto.
Getting it together
Once you’ve made your pesto just roll out the pastry to a rectangular shape about 3mm thick and spread the pesto paste all over.
Now roll it up into a long sausage shape from the longest edge. Cut into rounds about 5mm wide and place these on a lined baking sheet spaced well apart and bake for approximately 15 minutes till golden. Cool on a wire rack and then store in an airtight box.
This easy recipe for pesto pinwheels comes from my Naughty & Nice Edible Gifts For Christmas eBook.
- 2 tbsp pine nuts
- 2 tbso fresh basil minced
- 1 clove garllic minced
- 2 tbsp parmesan grated
- salt and pepper to taste
- extra virgin olive oil
- 1 pack puff pastry
- Preheat oven to 180C and line a baking sheet
- Toast pine nuts in a dry pan for 1 minute till golden and aromatic
- Whazz all ingredients in processor using enough oil to make a spreadable paste
- Once you've made your pesto just roll out the pastry to a rectangular shape about 3mm thick and spread the pesto paste all over.
- Now roll it up into a long sausage shape from the longest edge.
- Cut into rounds about 5mm wide and place these on a lined baking sheet spaced well apart and bake for approximately 15 minutes till golden.
- Cool on a wire rack and then store in an airtight box.
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