These herbal rolls are swirled with a homemade wild garlic pesto and perfect for a picnic or for dipping into soup. They are super soft and an easy dinner roll recipe to make. If you love wild garlic and are a fan of pesto, you will enjoy this! Add an extra sprinkle of Parmigiano-Reggiano over the pesto if you want extra cheesy swirls and of course any kind of pesto would be great for this recipe.
Pesto Swirled RollsWild Garlic Pesto
240 ml 3.5% Milk at room-temperature
60 g Butter
2 tbsp Coconut sugar
2 tsp Dried yeast
450 g All-purpose flour
2 Medium eggs at room-temperature
1/2 tsp Fine sea salt
1 tbsp Olive oil, for the mixing bowl and bundt pan
2 tbsp Chopped hazelnut, for the topping
1 Egg, lightly beanted, for brushing
100 g Wild garlic leaves
30 g Parmigiano-Reggiano, finely grated
1 clove Garlic, finely chopped
1/2 Lemon, zested and juiced
30 g Pine nuts , toasted
80 ml Extra-virgin olive oil
Sea salt and pepper
Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, grated Parmigiano-Reggiano, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add in olive oil. Taste, season and add in lemon juice. Transfer the pesto to a clean jar and top with the extra olive oil. Will keep in the fridge for two ...
