Easy Pesto Pinwheels are a delightful way to elevate any gathering or meal. These bite-sized snacks are not only visually appealing but also bursting with flavor thanks to the rich, aromatic notes of fresh basil and the creaminess of cheese.
Ingredients
Scale:
For the Pesto:
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese, freshly grated
1/2 cup extra virgin olive oil, high-quality
1/3 cup pine nuts (or walnuts)
2 cloves garlic, minced
Salt and pepper to taste
For the Pinwheels:
4 large flour tortillas (or whole wheat)
1 cup herbed cream cheese
1 cup fresh spinach leaves (optional)
1/2 cup sun-dried tomatoes, chopped
Instructions
Prepare the Pesto: In a food processor, combine the fresh basil, Parmesan cheese, pine nuts, and minced garlic. Pulse until the mixture is well blended but still has some texture.
Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Spread the Base: Lay out one tortilla flat on a clean cutting board. Spread a generous layer of herbed cream cheese over the entire surface.
Add Pesto: Spoon a few tablespoons of the prepared pesto on top of the cream cheese, spreading it evenly across the tortilla.
Layer the Additions: Scatter fresh spinach leaves and chopped sun-dried tomatoes over the pesto layer.
Roll the Tortilla: Starting from one end, carefully roll the tortilla tightly into a log shape.
Chill the Roll: Wrap the rolled tortilla in plastic wrap and refrigerate for at least 30 minutes.
Slice and Serve: Once chilled, remove the plastic wrap and slice the roll into 1-inch thick pinwheels. Arrange them on a platter and serve.
