Homemade Pesto and Turkey Pinwheels

Method

1. To make the pesto, place ingredients into the food processor in this order; 2 tbsp verjuice, 1/2 cup extra virgin olive oil, half the basil leaves, a pinch of salt, the garlic clove, the remaining basil leaves, pine nuts, and parmesan.
2. Blitz until combined, and then slowly add the remaining 1/2 cup extra virgin olive oil and blend until well combined. Remove from the processor and pour into a glass jar.
3. To make the pinwheels, place the flatbread on the bench.
4. Spread 3 tbsp of pesto evenly over the flatbread. Lay four slices of turkey on top, followed by 100g of sliced mozzarella. Evenly scatter the spinach over the mozzarella, then season with sea salt and freshly cracked black pepper.
5. Carefully roll up from one end, keeping it as tight as possible until you reach the other end. Wrap tightly in cling wrap and place in the fridge for 30 minutes. Repeat with the remaining flatbreads.
6. Just before serving, remove the pinwheels from the fridge, unwrap, and slice each into five even pieces.

1. Find Barossa Fine Foods Roast Turkey at Woolworths, or visit your local Barossa Fine Foods retail store across South Australia.