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Vegan Basil Pesto and Sun-Dried Tomato Pinwheels
Recipe

10 INGREDIENTS • 4 STEPS • 20MINS

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

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!
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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/
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!
20MINS
Total Time
$1.03
Cost Per Serving
Ingredients
Servings
12
US / Metric
Vegan Cream Cheese
8 oz
Vegan Cream Cheese
Vegan Mozzarella Cheese
1 cup
Vegan Mozzarella Cheese
I used Daiya® Mozzarella Cheese
Sun-Dried Tomatoes in Olive Oil
2/3 cup
Roughly Chopped Sun-Dried Tomatoes in Olive Oil, drained
Vegan Basil Pesto
1/2 cup
Vegan Basil Pesto
Pecans
1/2 cup
Finely Chopped Pecans
Garlic
1 tsp
Minced Garlic
Fresh Spinach
2 cups
Finely Chopped Fresh Spinach
Tortilla
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
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Vegan Basil Pesto and Sun-Dried Tomato Pinwheels
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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 InstructionsHide 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
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Appetizers
Dairy-Free
American
Lunch
Snack
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Vegetables
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