9 slices of white bread
1 cup grated carrot
1/4 cup pitted green olives
3 cheese slices
1/4 cup soften butter
salt and pepper to taste
for basil pesto sauce- 1/3 cup pine nuts
2 cups fresh basil leaves
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
2 garlic cloves
1/2 tsp sea salt
1/2 cup extra-virgin olive oil
To prepare pesto, toast the nuts for 3-4 minutes in low flame for extra flavor. Now pour everything in blender and blend till smooth.
Trim crust from the bread slices
Using a rolling pin, flatten each slice gently
Place 3 bread slices in such a way that they are overlapping each other in a single row.
Gently spread butter over the slices gently.
Place grated carrot in first slice, sprinkle salt and pepper.
Place a cheese slice in middle bread.
Gently spread basil pesto sauce in last bread slice.
Place few olives at one end of the slices.
Roll the wraps in cling film and refrigerate for at least an hour.
Just before serving, unwrap the roll and slice with a sharp knife.
1) Squeeze out the juice after grating the carrots to make it dry.
2) Always use fresh breads so they won’t crack while rolling.
3) Play with variety of filling for your pinwheels.
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