Wild Garlic Pesto Pinwheels by Jayson Cheyne

Recipe by Jayson Cheyne

This recipe was submitted by Jayson Cheyne as part of our Big Lunch Recipe Search.

“This recipe was inspired by a love for fresh, seasonal ingredients and spring picnics. Growing up, my family would pack a simple spread, including these easy-to-make pinwheels, and head to the park to enjoy the weather. It wasn’t just about the food — it was about being outside, soaking up the sunshine, and sharing good times. Pinwheels were always a favourite — simple, portable, and perfect for sharing with family and friends.”

Ingredients

Makes 12

For the Wild Garlic Pesto:

100g wild garlic leaves
50g pine nuts
50g Parmesan, grated
Olive oil (about 60–80ml, as needed)
A squeeze of lemon juice, to taste
Salt and pepper, to taste

To Assemble:

1 sheet ready-rolled puff pastry (approx. 320g)

Method

Step 1

In a food processor, blend wild garlic, pine nuts, and Parmesan until a paste is formed.

Step 2

Slowly add the olive oil until smooth. Season with lemon juice, salt, and pepper.

Step 3

Unroll the puff pastry, spread a generous layer of pesto, and roll tightly from the long edge. Chill in the fridge for 10–15 minutes to make slicing easier.

Step 4

Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.

Step 5

Slice the roll, bake for 12-15 minutes.

Step 6

Let them cool slightly and enjoy!

Three women carrying food to a Big Lunch

The Big Lunch Recipe Search!

This recipe is part of the Big Lunch Recipe Search Cookbook! We teamed up with celebrity chefs Briony May Williams, Dame Prue Leith and Ainsley Harriott to run The Big Lunch Recipe Search – to uncover the UK’s favourite shareable recipes that inspire us all to come together for The Big Lunch on 7 – 8 June. See more of the finalists in our new Big Lunch Recipe Search Cookbook, showcasing fantastic dishes from across the UK for you to try your hand at this summer!

View the cookbook