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!
School is out, the temperatures are up and Summer get-togethers and outdoor fun are pretty well in full swing! We don’t do it nearly enough, but Josh and I love having people to our house. And it doesn’t get much better than having everyone bring their favorite appetizer or finger-food to share. These sort of snacky, finger-foods are perfect for our crowd. We all casually graze while we chase our little ones and try to actually finish a full conversation, ha!
In our group of friends we have several with various diet needs due to allergies and intolerances. A few nursing mamas aren’t able to eat dairy right now as their babes have had an adverse reaction. Then there are a few with gluten intolerances along with a vegetarian or two. If you’re familiar with the Enneagram assessment, I’m a 2 with a 1 wing. As a 2, I find I really struggle with wanting to make something that works for EVERYONE. Simultaneously, I can’t help but also want whatever I come up with to not only be allergy-friendly, but to be liked by all.🙈Including those who may not share my love for healthy foods. Or those who are big meat-eaters. Which is pretty much all the guys…
Realistically, I know that there’s no way to always make something that appeals to everyone. We each have our own likes and dislikes. But I gotta say, I’m feeling good about these Vegan Basil Pesto and Sun-Dried Tomato Pinwheels! The basil pesto and sun-dried tomatoes bring a robust flavor. Vegan Daiya’s Mozzarella Style Shreds and cream cheese add a lovely texture that perfectly balances the intense flavor from the the pesto and sun-dried tomatoes. While the pecans round out the overall flavor and add a slight nutty crunch. All this yumminess is rolled up in gluten-free tortillas, then sliced into bite-size pieces of garlicky-pesto-sun-dried-tomato-cheesy bliss!
All the Reasons I’m Loving These Vegan Basil Pesto and Sun-Dried Tomato Pinwheels!
- plant-based
- gluten-free
- full of basil, garlic, sun-dried tomato and cheesy goodness
- no baking, seriously it’s hot enough without turning the oven on!
- ready in 20 minutes
- perfect for sharing
Even better, you can easily grab all the ingredients at Sprouts and starting today they are having their “Livin’ on the Veg” sale where over 200 plant-based items will be 25% off! If you know me, you likely know two things 1) I LOVE Sprouts, for so many reasons 👇🏻and 2) I love a good sale, especially on healthy foods!
If you haven’t been to Sprouts, here are my top reasons you should go!
- Bulk bins – this alone is reason enough. They have the best items in their scoopable bins 🙌🏻
- Amazing weekly sales
- Smaller footprint making it feel a little more quaint yet with SO many great products
- Seriously good assortment of fruits and vegetables at an awesome price
- HUGE array of whole food and clean-eating products
- Tons of allergy-friendly options
- Super friendly employees – who know my kids by name and spoil them with their attention and fun little snacks 😍
Vegan Basil Pesto and Sun-Dried Tomato Pinwheels
Ingredients
- 8 oz Daiya plain cream cheese vegan
- 1 cup Daiya Mozzarella style shreds
- 2/3 cup Sprouts Sun Dried tomatoes drained and roughly chopped
- 1/2 cup Sprouts Vegan Basil Pesto
- 1/2 cup pecans finely chopped
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 2 cup fresh spinach finely chopped
- 20 large basil leaves fresh
- 4 large tortillas gluten-free if needed
Instructions
- To a medium bowl, add 8 oz Daiya plain cream cheese, 1 cup Daiya Mozzarella Style Shreds, 2/3 cups drained and roughly chopped (not packed) sun dried tomatoes, 1/2 cup Vegan basil pesto, 1/2 cup finely chopped pecans, minced garlic, and black pepper. Stir until well combined.
- Add chopped spinach leaves to mixture and continue stirring until all ingredients are well mixed.
- Lay out 4 large tortillas, 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 large basil leaves over the tortillas.
- Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in refrigerator for up to 3 days.
Nutrition
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)