This month on Vine, we’re trying all things pesto. First up is this simple and ludicrously tasty finger food, pesto and cream cheese pinwheels. They use a homemade pesto recipe which I’ll be sharing soon, and a very small selection of other ingredients. You can also purchase pre-made green pesto, though it won’t be as healthy (and might not be as delicious).
The pinwheels are sticky, oozy, and amazing. We had a whole lot of fun making these, even if it is absolutely impossible to get them all to look nice on the plate. Well… it is if you’re as impatient to start eating them as we were, anyway. Using simply a multigrain wrap as the base, these pinwheels look like they took a lot of time and effort – but they really didn’t. You can use them as an entrée, serve as part of finger food, or just eat them as a main meal on a night when there’s not much time between work and bed – like we did.
They taste amazing – rich pesto and cream cheese combine together and sit nicely against the sundried tomatoes, while the wrap just nicely holds it all together without taking away from the flavour. They are soft and creamy on your tongue (and on your hands if you aren’t careful!). I just cannot express how much I want to make, and eat, them again. I’m sure it won’t be long before we take the chance to do so.
Here’s the vine, so you can try out making these pinwheels for yourself:
And finally, the recipe. Enjoy!
- 50g sundried tomatoes
- 2 multigrain tortilla wraps
- Handful of fresh rocket
- 100g cream cheese
- 100g pesto (homemade or store bought)
- Add cream cheese, rocket, sundried tomatoes, and pesto to a bowl, and mix to combine.
- Spread the filling across the two flour tortillas as evenly as possible, taking particular care with the sundried tomatoes.
- Tightly roll the tortillas, making them as thin as possible.
- Cut the tortillas into small slices, taking care to cut smoothly so that the tortilla does not slide around and create uneven cuts.
- Serve stacked or side by side on a plate!