Sara’s Wild Garlic Pesto Pinwheels

Name: Sara’s Wild Garlic Pesto Pinwheels
Total time: 20 min
Ingredients: 4 large wraps (regular, wholegrain or gluten-free wraps); 20 g/¾ oz baby spinach; 4 large wraps (regular, wholegrain or gluten-free wraps); 4 large wraps (regular, wholegrain or gluten-free wraps); Pesto (see above); 4 large wraps (regular, wholegrain or gluten-free wraps); 1 tablespoon olive oil; 1 batch of Wild Garlic; 2 x 400 g/1 oz cans white/cannellini beans or butter/lima beans; 2 x 400 g/1 oz cans white/cannellini beans or butter/lima beans; 2 x 400 g/1 oz cans white/cannellini beans or butter/lima beans; 2 x 400 g/1 oz cans white/cannellini beans or butter/lima beans; 20 cherry tomatoes; 12 sun-dried tomatoes (optional); ½–1½ tablespoons water; 200 g/1 oz mushrooms; ½ teaspoon sea salt; 4 tablespoons B12-enriched nutritional yeast; 1 clove garlic (optional – add if not using wild garlic); 20 g/¾ oz fresh parsley (optional); 60 g/2¼ oz wild garlic (ramsons), or use nettles, spinach or basil; 60 g/2¼ oz wild garlic (ramsons), or use nettles, spinach or basil; 60 g/2¼ oz wild garlic (ramsons), or use nettles, spinach or basil; 60 g/2¼ oz wild garlic (ramsons), or use nettles, spinach or basil; Juice of 2 lemons; 100 g/3½ oz/1½ cups pumpkin seeds

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“I love to cook with fresh ingredients of the season. Wild garlic is in season February to April (in the UK and areas with a similar climate in the US) and is utterly delicious. You can replace the wild garlic with another green such as nettles, spinach or basil.”

Ingredients

Bread
Gluten-free
Vegan
March
April
February

Ingredients

Method