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Vegan Arugula Pesto Pistachio Pesto Twists

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 12 twists 1x




  • 1 package (17.3 ounces) frozen puff pastry, thawed

Arugula Pistachio Pesto:

  • 1 garlic clove, peeled
  • 1/2 cup Follow Your Heart vegan parm
  • 1/2 cup unsalted natural pistachios
  • 2 cups baby arugula
  • 1 tablespoon fresh lemon juice
  • 1/4 cup olive oil
  • Salt/Pepper as needed


  1. Preheat oven to 400°
  2. Sauce: Add everything to a food processor and blend until smooth.
  3. Remove pastry dough from the freezer and allow to come to almost room temp where its more pliable.
  4. Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square.
  5. Spread pesto onto the pastry sheet covering the entire piece.
  6. Cut into 1-in.-wide strips. Twist each strip four times. Place 2 in. apart on parchment paper-lined baking sheets, pressing down ends. Repeat with remaining sheets.
  7. Bake 12-15 minutes or until golden brown. Serve warm.


I love to add a pinch of red pepper flakes to my pesto, totally optional tho!

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • Serving Size: 1
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