Sunday, March 10, 2013

Spinach & Basil Pesto Pinwheels

Sometimes you just want to make something with puff pastry for two reasons. It's fast and it always tastes delicious. The smell of fresh basil in the grocery store had me at hello and I knew exactly what to do with it.
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A fragrant spinach, basil and almond pesto is made in less than five minutes and spread across a thin sheet of pastry, rolled, sliced and baked into crispy, buttery pinwheels perfect for a snack, light lunch or appetizers.

Spinach & Basil Pesto Pinwheels
makes 9+/- pinwheels
2 packed cups of fresh baby spinach leaves
1 packed cup of fresh basil leaves
1/4 cup sliced almonds, toasted
1 tsp salt
1/4 tsp pepper
1/2 cup vegan mayonnaise
1 tbl all-purpose flour for dusting the counter
1 roll puff pastry, thawed

Preheat the oven to 350. Line a baking sheet with parchment or grease.
Combine the spinach, basil, almonds, salt and pepper in a food processer and pulse into a rough chop. Add the mayonnaise and pulse a few more times to combine. Do not over mix, you want the mixture to still have some texture. Taste and season with salt and pepper if necessary.
On a floured counter, unroll the puff pastry then use a rolling pin to thin it out more into a rectangle.
Spread out the filling in an even layer all over the pastry. Starting with the side that is longer, gently roll up the pastry into a log. Use a serrated knife to cut 1" slices and place each slice on the baking sheet, 1 1/2" apart.
Use your hand to lightly flatten each piece and bake for 30 minutes, rotating the tray half way through.

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