Get the kids to help make these tasty bacon and pesto pinwheels. They are perfect for brunches, lunches (for kids and adults!) and after school snacks. Make extra pesto for snacks, cheese boards and quick midweek pasta meals.
Ingredients
For the walnut pesto*
- ½ cup FreshLife Californian walnuts
- 2 cups Superb Herb basil leaves
- ¼ cup Olivado extra virgin olive oil
- ¼ cup grated parmesan
- ½ lemon juiced
- 1 clove garlic
- salt and pepper
For pinwheels
- 12 Farmland thin sliced streaky bacon
- 2 sheets puff pastry thawed
- 1 cup cheddar cheese grated
- 2 tbsp milk for brushing
Instructions
- For the walnut pesto: Add walnuts to a non-stick skillet over medium heat. Toast the walnuts for 3-5 minutes, until golden. Let cool. Add all pesto ingredients to a blender and blitz until chunky. Add olive oil as needed and season to taste with salt and pepper.
- For pinwheels: Spread pesto in a layer over puff pastry sheets. Lay bacon rashers on top and sprinkle with grated cheese. Roll up tightly, wrap with cling film (or pastry wrapper) and pop in the freezer for 20 minutes.
- Preheat the oven to 190°C. Line 2 baking trays with baking paper.
- Using a sharp knife cut the rolls into 1.5cm widths then lay spaced on the prepared baking trays. Brush with milk. Bake for 15-20 minutes, until golden and cooked.
Notes
Tip 1: you can double the pesto recipe and freeze the extra pesto in ice-cube moulds for quick snacks and easy midweek pasta meals.
Tip 2: if you’re low on time you can use store-bought pesto.
Tip 2: if you’re low on time you can use store-bought pesto.