recipe for wild garlic pesto.
200g wild garlic leaves.Try and use younger ones and remove the stalks before weighing.
200-220ml sunflower or vegetable oil
50g toasted hazelnuts
160g hard cheese. I use Allerdale goats milk cheese.
freshly ground black pepper
Put it all together in a blender or food processor and blitz it to a paste.If you want to use it for a sauce add a tablespoon of lemon or lime juice and two of walnut or hazelnut oil
Store it in a sterilised jar in the fridge for two weeks.
To make the bread.Use 500g proved white bread dough.Roll or press out to a rectangle 30cm x 20cm about 1cm thick.Spread with pesto, leaving a 2cm strip without pesto on one long side.
Roll up like a Swiss Roll and seal the pesto-free edge.Cut into 3cm thick rounds with a sharp knife and put cut side up in a pizza pan or sandwich tin.Rise for 45 mins in a warm place and bake at 200C for 25-30 minutes.Cool on a wire rack and eat while still warm.
VERY easy to do and loads of fun.Try these with the kids.
Cheers, Simon
