These Avocado Pesto Pinwheels with cream cheese, spinach, and onion are a quick and healthy appetizer for your next get together.
Have you heard of the shaved avocado trend? As if avocados weren’t trendy enough, thanks to the tasty artistry of a Dutch Insta-foodie, beautifully crafted shaved avocado masterpieces are popping up all over the interwebs.
And I was…so…excited…to try. I got my avocados, my cutting board, my vegetable peeler…and it was a disaster. Avocado was everywhere, nothing like the silky ribbons of avocados sitting daintily on toast like I’d seen on Instagram. I guess we can’t all be avo-superstars.
So I’ve settled for ultra-thinly sliced avocados, which just happens to be exactly what these Avocado Pesto Pinwheels need (although if you’re up for the challenge of shaving them, I’d recommend using underripe avocados!) These whip up super quick and are perfect for serving as an hors d’oeuvre at a party, or for snacking on while you lounge out by the pool.
Which is exactly what the boyfriend-tulip-man and I will be doing this weekend. We’re heading into the heart of the Netherlands to spend a few days at a sauna/hotel/spa/resort place. I’ve never been to anything like this, but I like to imagine it will involve me eating grapes off the bunch while sipping champagne (or, you know, popping these Avocado Pesto Pinwheels like they’re M&Ms).
In all likelihood, it will instead be a sunburn and many naked Europeans, but relaxing all the same. So in the name of enjoying the weekend and only spending 10 minutes in the kitchen, let’s pinwheel.
Ingredients
- ¾ cup light cream cheese 190 g
- 3 Tbsp pesto 65 g, click for recipe
- 3 large flour tortillas
- ½ cup sliced red onion 50 g
- 1 large handful fresh spinach stems removed
- 2 avocados pitted and thinly sliced
Instructions
- Combine cream cheese and pesto, then evenly spread over each tortilla, leaving 1 inch free on one side of each tortilla.
- Sprinkle onions and lay spinach leaves and sliced avocado over the cream cheese, gently pressing the vegetables into the cream cheese.
- Starting at the side opposite of the free side, tightly roll the tortilla, finishing so the seam is facing down.
- With a sharp knife, slice the roll into ½ inch sliced, securing with a toothpick if you want. Keep chilled and serve within a few hours.
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