We love making these appetizers using our favorite pesto combination of kale and pistachios, but you can create your own combination using a variety of nuts and greens. (For inspiration, check out the mix-and-match chart in Issue 5 of our eMagazine.) ~ Alan
* As featured in Issue 1o of Adventures with Tea eMagazine!
Ham & Pesto Pinwheels
For the Pesto:
- 2 cups Kale leaves washed
- 1/4 cup Pistachios
- 6 Tbsp Olive oil
- 1 clove Garlic smashed
- 3 Tbsp A Walk in the Woods brewed tea
- 1/4 cup Shredded Asiago cheese
For the Pinwheels:
- 4 Flour tortillas large
- Deli ham slices
- Cream cheese softened
Combine all the pesto ingredients in a food processor and blend until smooth. Drizzle in a bit more tea or olive oil as needed for proper consistency.
Right before serving, place tortilla on a plate, then spread with cream cheese and pesto. Top with ham slices, then roll into a tight log. (Use a bit of cream cheese to seal the edge if needed.) Cut off both ends, then slice remaining log into 1” slices and arrange on serving platter. Makes about 2 dozen pinwheels.