Pesto Sun Dried Tomato Pinwheels

• 2 1/2 cups packed fresh basil
• 1/4 cup walnuts
• 4 cloves of garlic
• Juice from 1 lemon
• 1/4 cup vegan parmesan or nutritional yeast
• 1/4-1/2 tsp sea salt (depending on if you use a salty vegan parmesan)
• 1/3 cup extra virgin olive oil
• 1/4 cup water (added in 1 tbsp at a time)
  

• 1/2 cup chopped sun dried tomatoes
• 1 sheet of vegan store bought puff pastry
• 2/3 cup shredded vegan mozzarella

Serve hot topped with vegan parmesan cheese or freshly chopped herbs!

1. Start by removing your puff pastry from the freezer to allow it to thaw for about 30-40 minutes.
2. Once your puff pastry is thawed, preheat your oven to 400 degrees Fahrenheit. Then, line a baking sheet with parchment paper and set aside.
3. Then, to a high speed blender or food processor, add all of your pesto ingredients, basil, walnuts, garlic, lemon, parmesan, sea salt, olive oil and 1 tbsp of water.
4. Start to blend, slowly adding in additional water as needed to reach your desired consistency.
5. Once blended, taste and adjust seasoning as needed.
6. Then, roll of your thawed puff pastry into a 12in x 10in rectangle.
7. Spread your vegan pesto sauce evenly onto the puff pastry, leaving about 1 inch on each side.
8. Top with chopped sun dried tomatoes and vegan mozzarella.
9. Then, start on the short end, begin to tighly roll the puff pastry. Once rolled into a log, gently cut into 8 even pinwheels. Make sure the sun dried tomatoes are pushed down into the pinwheels to prevent burning on top.
10. Place the pinwheels onto the lined baking sheet and place in the oven. Bake at 400 for 20-25 minutes.
11. While the puff pastry is baking, make sure to keep an eye on it, the sun dried tomatoes can burn easily.
12. Once cooked, remove from the oven.
13. Serve hot topped with fresh vegan parmesan!