Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

10 INGREDIENTS • 4 STEPS • 20MINS

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

Recipe

These Vegan Basil Pesto and Sun-Dried Tomato Pinwheels are the perfect plant-based appetizer to bring to any gathering this summer! They're full of flavor and sure to satisfy both meat and veggie lovers!

Love This Recipe?

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

Save

These Vegan Basil Pesto and Sun-Dried Tomato Pinwheels are the perfect plant-based appetizer to bring to any gathering this summer! They're full of flavor and sure to satisfy both meat and veggie lovers!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

20MINS

Total Time

$1.03

Cost Per Serving

Ingredients

Servings

12

us / metric

8 oz

Vegan Cream Cheese

1 cup

Vegan Mozzarella Cheese

I used Daiya® Mozzarella Cheese

2/3 cup

Roughly Chopped Sun-Dried Tomatoes in Olive Oil, drained

1/2 cup

Vegan Basil Pesto

1/2 cup

Finely Chopped Pecans

1 tsp

Minced Garlic

1/2 tsp

Ground Black Pepper

2 cups

Finely Chopped Fresh Spinach

20

Large Fresh Basil Leaves

4

Large Tortillas

gluten-free if needed

Nutrition Per Serving

VIEW ALL

Calories

187

Fat

15.8 g

Protein

2.9 g

Carbs

9.3 g

Love This Recipe?

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Author's Notes

Makes 32 pinwheels.

Cooking Instructions

Hide images

step 1

To a medium bowl, add Vegan Cream Cheese (8 oz), Vegan Mozzarella Cheese (1 cup), Sun-Dried Tomatoes in Olive Oil (2/3 cup), Vegan Basil Pesto (1/2 cup), Pecans (1/2 cup), Garlic (1 tsp), and Ground Black Pepper (1/2 tsp). Stir until well combined.

step 1 To a medium bowl, add Vegan Cream Cheese (8 oz), Vegan Mozzarella Cheese (1 cup), Sun-Dried Tomatoes in Olive Oil (2/3 cup), Vegan Basil Pesto (1/2 cup), Pecans (1/2 cup), Garlic (1 tsp), and Ground Black Pepper (1/2 tsp). Stir until well combined.

step 2

Add Fresh Spinach (2 cups) to the mixture and continue stirring until all ingredients are well mixed.

step 2 Add Fresh Spinach (2 cups) to the mixture and continue stirring until all ingredients are well mixed.

step 3

Lay out Tortillas (4), divide cheese/pesto/tomato mixture evenly among the four tortillas, spreading in a thin layer until it coats the whole tortilla up to the outer edge. Tear and sprinkle approximately 5 Fresh Basil Leaves (20) over each tortilla.

step 3 Lay out Tortillas (4), divide cheese/pesto/tomato mixture evenly among the four tortillas, spreading in a thin layer until it coats the whole tortilla up to the outer edge. Tear and sprinkle approximately 5 Fresh Basil Leaves (20) over each tortilla.

step 4

Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in the refrigerator for up to 3 days.

step 4 Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in the refrigerator for up to 3 days.

Tags

No-Bake Dessert

Sandwiches & Wraps

0 Saved

top