Wild Garlic Pesto Pinwheels

Steps to make Wild Garlic Pesto Pinwheels

1. 1

   Toast pine nuts

   3
   

   In a dry pan, spread 75 grams pine nuts in a single layer and toast them until golden brown, stirring frequently.

2. 2

   Prepare pesto

   2
   

   Place 100 grams wild garlic, toasted pine nuts, 75 grams Parmesan, 100 ml olive oil, a pinch of salt and black pepper in a food processor. Blitz everything until it reaches the desired consistency.

3. 3

   Heat oven
   

   Preheat the oven to 390 °F and line a baking sheet with parchment paper.

4. 4

   Mix dry ingredients

   1
   

   In a large mixing bowl, combine 250 grams of flour with ½ teaspoon of baking soda and ¼ teaspoon of salt.

5. 5

   Combine wet ingredients

   1
   

   Mix 175 milliliters of milk with 1 teaspoon of lemon juice in a bowl.

6. 6

   Add wet ingredients

   2
   

   Create a well in the center of the dry ingredients and pour in the milk and lemon mixture. Mix well to make a dough.

7. 7

   Knead

   5
   

   Transfer the dough to a floured surface. Knead lightly for a few minutes before rolling the dough out to a 1-cm thick rectangle.

8. 8

   Add pesto and cheese

   2
   

   Spoon 3 tablespoons of pesto onto the rolled dough. Sprinkle with 40 grams of grated Parmesan cheese.

9. 9

   Roll up dough

   2
   

   Roll up the dough like a swiss roll. Slice the dough into round slices.

10. 10

    Top with Parmesan

    2
    

    Lay slices on a baking sheet. Sprinkle the remaining Parmesan cheese over the pinwheels.

11. 11

    Bake

    15
    

    Bake in the oven for about 15 minutes until the pinwheels are a golden brown color.

12. 12

    Serve
    

    Serve with extra garlic pesto on the side for dipping.