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Pesto Pinwheel

A beautiful braided bread loaf filled with homemade basil pesto, roasted vegetables, feta, and walnuts, perfect for sharing.

BakingVegetarianBreadPestoPicnic
Estimated Nutrition
Calories
602.6
kcal / serving
4820.5 kcal total
Carbs
51.6g
per serving
412.5 g total
Fat
41.6g
per serving
332.6 g total
Protein
14.8g
per serving
118.4 g total
Cook Time
85
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
10
g
Fast-Action Yeast
Dairy
30
g
Unsalted Butter
2
piece
Free-Range Eggs
Beaten
50
ml
Semi-Skimmed Milk
100
g
Feta
50
g
Parmesan
Or vegetarian hard cheese equivalent
1
piece
Free-Range Egg
For topping
GrainsCereals
500
g
Strong White Flour
Plus extra for dusting
NutsSeeds
10
g
Table Salt
50
g
Shelled Walnuts
Broken into small pieces
60
g
Pine Nuts
50g for pesto and 10g for topping
1
bunch
Basil
Large bunch
OilsFats
180
ml
Olive Oil
150ml for pesto plus extra for greasing and drizzling
Vegetables
1
piece
Red Onion
Sliced
1
piece
Red Pepper
Sliced into strips
0.3
piece
Butternut Squash
Cut into strips about 5cm long and 5mm wide
2
piece
Garlic Cloves
Peeled

Method

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